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Ingredients
Chocolate Rum Balls
- For the rum balls
- 140 grams almonds
- 175 grams Dark couverture chocolate
- 4 Tbsps Rum (54% alcohol)
- 1 tsp Orange zest
- 100 grams softened butter
- 250 grams powdered sugar
- For the coating
- 50 grams Dark chocolate
- 100 grams Milk chocolate
Grind the almonds in a blender or food processor until fine. Coarsely chop the dark chocolate and melt in a double boiler or heatproof bowl over a saucepan of simmering water. Remove from heat and stir in the ground almonds, rum and orange zest. Allow the mixture to cool slightly. Beat the butter with an electric mixer until light and fluffy. Slowly add the powdered sugar and mix until smooth. Gradually stir the butter mixture into the cooled chocolate mixture. Refrigerate until completely cooled.
Finely chop the dark and milk chocolates and mix together in a shallow dish.
Remove the chocolate mixture from the refrigerator and scoop into portions about 20-25 g (approximately 3/4 ounce), using two teaspoons. Roll each portion with hands to form a ball and roll in the finely chopped chocolate. Place on a baking sheet lined with parchment paper and refrigerate for about 6 hours before serving.
(Percentage of daily recommendation)
| Calorie | 190 cal. | (9 %) | ||
| Protein | 2.89 g | (3 %) | ||
| Fat | 12.96 g | (11 %) | ||
| Carbohydrates | 17.55 g | (12 %) | ||
| Sugar added | 10.59 g | (42 %) | ||
| Roughage | 0.67 g | (2 %) |