Ingredients

Chocolate Rum Balls

Amt.Name
1/2 cupdark chocolates
4 tbsprum
1/3 cupbutter
2 tbspcream
2 tbspicing sugar
1/4 cupcocoa powder

For Coating

Amt.Name
3/4 cuphazelnuts
Print Recipe
Chocolate Rum Balls

Tools

whisk icon

Whisk

processor icon

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.