Ingredients
Chocolate Rum Balls
| Amt. | Name |
|---|---|
| 1/2 cup | dark chocolates |
| 4 tbsp | rum |
| 1/3 cup | butter |
| 2 tbsp | cream |
| 2 tbsp | icing sugar |
| 1/4 cup | cocoa powder |
For Coating
| Amt. | Name |
|---|---|
| 3/4 cup | hazelnuts |
Tools
Whisk
Processor
Time
25 minutes
Serving(s)
30
Directions
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.
