I had already mentioned in my last post
that it is time to lose control of the diet and get one self in Holiday mode,
stuffing up with the delights that always taste better during this season. As
temperatures drop in the Northern hemisphere what can be better to warm one up
than little tiny shots of rum balls. These little bullets can punch up the
taste buds and the flavor of rum is perfect to put you in your festive mood.
This is a no-bake recipe, so it is
extremely easy and rapid to make, and I can say completely hassle free. Rum
Balls are popular in the Germanic countries during the festival season and the
primary ingredient of rum balls are chocolates and as the name suggests, of
course rum.
Since the balls are not baked, the original flavor of the rum is
not lost during their preparation. So I must also point out here that the
quality of rum used is very important in the final taste of these balls. I used
the rum made from sugarcane juice in the French Antilles (Caribbean islands) of
the brand Bardinet (Negrita). This is typical French rum called the Rhum Agricole.
I made these rum balls with chocolate coated
wafers that you can find in your local supermarkets. The wafers add a crunch to
the rum balls which I personally like. Again I must mention that using
readymade wafers makes this preparation completely hassle free. Finally the rum
balls were coated with grated coconut to add a tropical flavor to the rum
balls. Here is the recipe.
Calories per serving: 100 kcal per ball
Easy rapid hassle free rum balls made with the French rum called "Rhum Agricole" and ready made chocolate coated wafers with a touch of coconut.
Ingredients:
- Chocolate coated wafers: 300 grams (2 packs)
- Dark Rum : 1/2 cup
- Grilled Almond flakes : 1/4 cup
- Honey : 3 tablespoons
- Cinnamon powder : 2 teaspoons
- Icing sugar : 1/4 cup + 1/4 cup
- Cacao powder : 1/4 cup
- Grated coconut : 1/4 cup
Instructions:
- Put the wafers in a zip lock bag and crush them using a rolling pin. Place it in a deep bottomed bowl.
- Place the almond flakes in the same zip lock bag and crush them coarsely and then add them to the bowl.
- Add the rum, honey, cinnamon powder,1/4 cup powdered sugar and cacao powder to the bowl.
- Mix well with a spatula.
- Take a small portion of the mixture and with the help of your palm roll them into smooth balls. There should not be any crack in the balls.
- In a bowl add the remaining 1/4 cup icing sugar and the grated coconut and mix them well.
- Roll the balls carefully without cracking them in the sugar-coconut mixture.
- Store the rum balls in an air-tight container. It tastes best at least after 24 hours. You can store them up to two weeks.
No comments:
Post a Comment