Rum Balls
Quick answer
- Active time
- 20 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 20 servings
- Ingredients
- 5
About this dish
Bite into one and the bitter cocoa on the outside comes first, then the dark rum rises behind it.
Read more
Nothing is baked, so the rum's alcohol stays in, which makes these firmly an adult treat.
Ingredients
Instructions
- 1
Crush 200 g chocolate cookie crumbs again until no large pieces remain.
Set aside the cocoa powder, keeping part for mixing into the dough and part for coating the finished rum balls.
- 2
Melt 30 g butter, then let it cool until warm rather than hot.
Mix it with 100 g powdered sugar and 3 tbsp dark rum until the sugar is evenly damp and smooth.
- 3
Add the cocoa reserved for the dough and mix until the color turns evenly dark.
Press any dry clumps against the bowl with a spatula so the mixture does not stay powdery.
- 4
Add the cookie crumbs and mix until the dough feels like damp sand that holds together when pressed.
If it cracks in your hand, rest it for 2 minutes, then knead again.
- 5
Divide the dough into bite-size portions and roll each one firmly between your palms.
If the surface cracks, use the warmth of your hands to press it lightly until smooth.
- 6
Roll the balls in the reserved cocoa powder and tap off the excess.
Place them in an airtight container and chill for at least 2 hours, preferably overnight.
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