In the form of truffle, rum balls are a cookie butter cake flavoured with chocolate and rum. You can find them covered in chocolate sprinkles, desiccated coconut, or cocoa, and they’re about the size of a golf ball. The rum in these cookies is referenced in the name. The alcohol flavour and punch remain intact since they are not cooked. For some reason, this cookie always seems to be at the top of everyone’s list come December.
Danish rum balls topped with a rainbow of sugary toppings
Rum balls are a common holiday treat in many countries, including the United Kingdom, Australia, Canada, Germany, New Zealand, the United States, Austria, Slovenia, Hungary, Greece, and the Czech Republic. They are popular all year in Denmark and go by a variety of names including promulge, truffle, and sputnik.
Here’s how to make them at home-
Recipe-
Ingredients-
- 1 cup (170g or 6 ounces) of dark chocolate chips
- 1/2 cup (57g) of powdered sugar, in addition to 1/3 cup (40g) of it, split
- 2 tablespoons corn syrup
- 1/2 cup dark rum
- 1/2 teaspoon kosher salt
- 3 cups (310g or 11 ounces) crushed Nilla wafers
- 1 cup (110g) crushed walnuts
- 1/4 cup (30g) cocoa powder
Directions-
1. Put the chocolate in a big bowl that can be heated in the microwave. Stir the melted chocolate after every 30 seconds of cooking at maximum power in the microwave, and continue doing so until all of the chocolate chips have melted.
2. Dust the melted chocolate with a half cup’s worth of powdered sugar and set aside (sifting helps prevent clumps). Corn syrup, rum, and salt should be added to the mixture. Whisk the mixture constantly until the sugar has dissolved, the rum has been fully mixed, and the consistency is smooth. The crushed wafers and the chopped walnuts should be added. To combine everything, stir it together with a wooden spoon or a spatula. The consistency of the mixture will be crumbly.
3. Wrap the bowl in plastic wrap and place it in the refrigerator for at least an hour or up to overnight.
4. In separate dishes, store the cocoa powder and the remaining one-third of a cup of powdered sugar. Keep both of these bowls close by. To roll a ball that is 1 inch in diameter, scoop out enough of the chilled mixture using a spoon or a small ice cream server. The mixture will be crumbly and difficult to work with, but once it has been rolled and squeezed into the hands of the user, it will come together. Powdered sugar or cocoa powder can be used to roll the rum ball in, and then the process can be repeated with the balance of the mixture.
5. To keep rum balls fresh for approximately 5 days, place them in an airtight container and place them in the refrigerator. The flavour of the rum balls will continue to develop over the next few days.
We hope that this recipe will prove to be one of the best for you and you will enjoy the Rum Balls to the fullest. Make this dish at your home and enjoy it to the fullest.