Rum Balls


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Rum Balls
(makes about 13-20 large rum balls - it will depend on the size you roll them)

Ingredients

Butter for greasing
3/4 cup of unsalted butter (143 g)
6 oz dark chocolate, broken up (170 g)
3 large eggs
1/2 cup brown sugar (120 g)
1 tsp vanilla (6 g)
1/2 tsp salt (5 g)
3/4 cup all purpose flour (90 g)
1/3 cup Rum of your choice (85 ml)
Coating ideas: chocolate sprinkles, colorful candy jimmies, icing sugar, cocoa, cinnamon, toasted coconut, crushed pecans

Directions

1. Preheat your oven to 350 F (180 C, gas mark 4). Grease a 12 x 18" (30 x 40 cm) pan with unsalted butter - any shape of pan will do.

2. In a heat-proof bowl, microwave the butter and chocolate in increments of 30 seconds, stirring with a spatula. Stop when the chocolate is melted to avoid burning. You can also use a double boiler for this step.

3. Whisk the eggs, sugar, vanilla and salt in a large bowl. Add the chocolate sauce slowly, whisking constantly to temper the egg mixture.. Fold in the flour.

4. Pour the chocolate batter into the pan, spread evenly with a spatula and bake about 10-18 minutes until the top is shiny and a toothpick comes out with some crumbs. *The time will vary according to your oven and the pan you use.

5. Let the cake cool completely on a wire rack.

6. Prepare a dish or tray lined with wax paper. Prepare your coatings in bowls.

7. When the cake is cool, break it up into a bowl and add the rum. Mix with your hands and form rum balls. They are moist so now is the time to roll them in coatings. One at a time, roll the rum balls into your coatings and place them on your prepared dish or tray.

8. Refrigerate for a minimum of 2 hours to help them harden up a little bit.

Tip - These will keep for up to 2 weeks in your fridge in an airtight container. They also store very well in the freezer for up to 2 months.


For Video Instructions, please check out my video How To Make Rum Balls For The Holidays! 

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