Chocolate Rum Balls

Chocolate Rum Balls

Icing sugar can be produced in the bamix® Processor itself.

Chocolate Rum Balls

Chop the chocolate with the bamix® processor and melt in a tall saucepan. Then, gradually stir in the butter, cream, icing sugar, rum, and cocoa powder with the bamix® whisk and allow the mixture to cool slowly.

For Coating

Roast the hazelnuts in a pan without grease and chop them finely with the bamix® processor. With wet hands, form balls from the solid chocolate mixture and roll them in the nuts. Place rum balls on a sheet pan with parchment paper and place them in the fridge until the chocolate has set.

Tip: Instead of nuts, the balls can also be coated in sugar, decorating sugar, chopped almonds, chocolate sprinkles, or colorful sugar sprinkles.

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