Ingredients
- 200 g dark cooking chocolate
- 1/4 cup cream
- 30 g butter
- 50 g basic chocolate cake crumbed
- 2 tsp rum
- 1/2 cup chocolate sprinkles
Method
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Step 1Place the chocolate in a bowl.
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Step 2Combine the cream and butter in a small pan and stir over low heat until the butter melts and the mixture is just boiling.
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Step 3Pour the hot cream mixture over the chocolate and stir until the chocolate melts and the mixture is smooth.
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Step 4Stir in the cake crumbs and rum.
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Step 5Refrigerate for 20 minutes, stirring occasionally, or until just firm enough to handle.
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Step 6Roll heaped teaspoons of the mixture into balls.
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Step 7Spread the chocolate sprinkles on a sheet of greaseproof paper. Carefully roll each rum ball in the sprinkles, then place on tray.
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Step 8Refrigerate for 30 minutes or until firm.
Equipment
- 1 bowl
Recipe Notes
Can you use rum essence instead of rum in rum balls?
Yes, you can certainly substitute rum for rum essence if you don't want to buy an entire bottle of rum. Rum essence or flavouring is a more affordable option, and the end result is the same. And, if you don't like the flavour of rum you could use brandy, or even orange juice (or just omit this ingredient altogether).
Why is there cake in some rum balls?
These rum balls are based on the Danish and German traditional bakery-style rum balls, where bakers would use up leftover cake at the end of the day and create these delicious truffles with rum. Many Australian recipes use Weet-bix or similar as their dry ingredients, but chocolate cake makes for a lovely fudgy truffle.
This recipe was photographed by Greer Worsley for Australia's Best Recipes.
If you like the sound of this recipe, you might also like these Dark and Stormy Rum Balls.
Recipe Reviews (7)
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