Rum Balls Recipe

Introduction :
Hello, there are a million versions of rum balls, but this is my favorite, and it uses leftover brownies. That's right, I have three stale brownies—they can be old and dry; it doesn't matter. In fact, it's even better. And yes, yes, yes, of course, I'm going to give you the recipe for the brownies, although this works great with just regular cheap store-bought chocolate brownies.

Ingredients:
3 stale brownies (homemade or store-bought)
1/3 cup dark rum (or more, to taste)
8 ounces high-quality dark chocolate, finely chopped
Cocoa powder, for dusting

Instructions:
Prepare the Brownies:
Crumble the stale brownies into a large mixing bowl.
Pour the dark rum over the crumbled brownies. Stir well to ensure the brownies soak up all the rum. This may take a minute, but keep stirring until you have a lovely chocolate-rum paste.

Shape the Rum Balls:
Line a plate with plastic wrap or use a silicone mat.
Using a small sorbet scoop or spoon, scoop out about 1-inch balls of the mixture. The size and shape can vary based on your preference, but smaller is generally better.
Place the scooped balls on the lined plate. They will be too sticky to handle right away, so cover them and pop them in the freezer for about 15-20 minutes, or until firm enough to roll.

Roll the Balls:
Once the rum balls are firm, roll them between your palms to form smooth, round balls. This should only take a few seconds per ball.
After rolling, return the balls to the freezer to firm up again while you prepare the chocolate coating.

Prepare the Chocolate Coating:
Chop the dark chocolate finely, reserving about 25% of it for later.

Place the majority of the chopped chocolate in a heatproof bowl.
Bring about an inch of water to a simmer in a saucepan. Place the bowl of chocolate over the simmering water, ensuring the bottom of the bowl doesn't touch the water.
Heat gently, stirring occasionally. When the chocolate is about halfway melted, turn off the heat and lift the bowl slightly to release any trapped steam.
Once the chocolate is fully melted, stir in the reserved 25% of chopped chocolate. This will lower the temperature of the chocolate and make it easier to work with.

Coat the Rum Balls:
Remove the rum balls from the freezer.
Using a fork, dip each ball into the melted chocolate, rolling it around to coat completely. Lift the ball out of the chocolate, allowing any excess to drip off before placing it back onto the lined plate or silicone mat.
Let the chocolate coating harden, which should take just a few minutes.Final Touches:
Once the chocolate has set, dust the rum balls with a little cocoa powder to give them an elegant finish.
These can be refrigerated until ready to serve.

Conclusion:
There you go—what a gorgeous, gorgeous holiday cookie! Special occasion confection? You bet! Whether it’s for a fancy holiday party or just any time of the year, I hope you give these a try. As always, enjoy!

Created by : Food Wishes

Final Touches:
Once the chocolate has set, dust the rum balls with a little cocoa powder to give them an elegant finish.
These can be refrigerated until ready to serve.

Conclusion:
There you go—what a gorgeous, gorgeous holiday cookie! Special occasion confection? You bet! Whether it’s for a fancy holiday party or just any time of the year, I hope you give these a try. As always, enjoy!

Created by : Food Wishes