Besides plum cakes, and cookies and wine, rum balls are also a popular snack during Christmas. There are many, many different varieties of rum balls - but most rum ball recipes include two ingredients; chocolate and rum. This Christmas I had an eager learner (my daughter-in-law) with whom I enjoyed preparing this Chocolate Rum Balls.
Ingredients:
Sponge cake, 300 gm
150 gm dark chocolate
3 tbsp cream (Amul)
1 tbsp butter
3 tbsp rum
Crushed almonds for coating
Finely chopped cashewnuts
Method:
1. Crumble the sponge cake in a bowl, and keep aside.
2. Melt cream and broken dark chocolate in a pan, on medium flame.
3. Put the butter into the melted chocolate and stir, put off the gas.
4. Remove the chocolate ganache and pour this over the crumbled sponge cake.
5. Add the rum and chopped cashews to this and gently combine all into a soft dough.
6. Divide the dough into small balls.
7. Coat the balls with powdered almonds.
8. Refrigerate this for 20 to 30 minutes to make the balls firmer.
Ingredients:
Sponge cake, 300 gm
150 gm dark chocolate
3 tbsp cream (Amul)
1 tbsp butter
3 tbsp rum
Crushed almonds for coating
Finely chopped cashewnuts
Method:
1. Crumble the sponge cake in a bowl, and keep aside.
2. Melt cream and broken dark chocolate in a pan, on medium flame.
3. Put the butter into the melted chocolate and stir, put off the gas.
4. Remove the chocolate ganache and pour this over the crumbled sponge cake.
5. Add the rum and chopped cashews to this and gently combine all into a soft dough.
6. Divide the dough into small balls.
7. Coat the balls with powdered almonds.
8. Refrigerate this for 20 to 30 minutes to make the balls firmer.
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