Rum Balls

Rum Balls
(makes about 10 large rum balls)

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Butter for greasing
Half of 3/4 cup of unsalted butter
1 x 3 oz bar dark chocolate, broken up
1 1/2 eggs
1/4 cup brown sugar
1/2 tsp vanilla
1/4 tsp salt
Half of 3/4 cup flour
3 tbsp dark rum
Dusting sugar or sprinkles...anything you want to decorate the rum balls with.


1. Preheat oven to 350 F. Grease a small pan (about 6 inches by 8 inches) with unsalted butter. (I use my pie plate)

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 so you don't burn it. Otherwise, melt over a double boiler on the stove.

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

4. Pour 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 cake cool on a wire rack completely.

6. 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 decorations if you like.

7. Place on a wax paper lined tray in the fridge for at least 2 hours.

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