Thursday, August 16, 2012

Chocolate Rum Balls: National Rum Day

Today is National Rum Day. I posted this recipe last year for a Rum Celebration, and it deserves a repeat appearance! I'm all about retro, and perhaps the most popular retro chocolate and rum recipe is for Chocolate Rum Balls!

Traditional Rum Balls contain crushed wafers or cookies, but this recipe is for a Chocolate Rum Ball that is more like a truffle, made with a rum ganache--recipe from Alex Guarneschelli of the Food Network. Yes, she's one of the judges  on Chopped and has her own show The Cooking Loft.

These chocolate rum balls are simple and quick to make. I usually chill my rum balls at the end. Either way, it works. I especially like that she uses three different types of chocolate in these Chocolate Rum Balls: Two in the ganache itself and then chocolate sprinkles to coat. Maybe that's why I like these Rum Balls so much, and they're so easy!


4 ounces semisweet chocolate, cut into small pieces
4 ounces bittersweet chocolate, cut into small pieces
1 stick sweet butter, cut into small pieces
4 cups powdered sugar
2 tablespoons dark rum
Chocolate sprinkles, for rolling

1. In medium bowl, combine the 2 types of chocolate and melt over a double boiler. (Or in a metal bowl over a pot of simmering water.) Whisk in butter pieces. Whisk in sugar and rum.
2. Put sprinkles in bowl. Roll chocolate mixture into small balls, about 1 1/2 inches each. Roll them in sprinkles until fully coated. Store in airtight container.

Photo: Food Network

1 comment:

Spencer said...

Looks delicious! I reckon I could eat about 100 of them!