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Monday, December 24, 2012

Rumkugeln - Rum Balls

My family gathered for a German feast last night. We dined on bratwurst, hot German potato salad and sauerkraut with brochen (hard rolls) and scharfer senf (hot mustard).

I decided to keep with the Deutch theme for dessert and made rumkuglen (rum balls). Like truffles with alcohol, these little bites are devilishly good.




Rumkugeln - Rum Balls

7 oz bittersweet chocolate


4 oz unsalted butter (room temperature)


2 tablespoons of cocoa powder, sifted


2 tablespoons Rum


7 oz pecans, ground


powdered sugar, chocolate sprinkles, cocoa, cinnamon sugar

Melt the chopped chocolate in a double boiler, then let the melted chocolate cool a bit.

Whip butter and add the sifted cocoa powder and rum a little at a time while mixing. Add the ground pecans and cooled melted chocolate to the butter rum mixture. 


Add powdered sugar by tablespoons at a time to the mixture while kneading the dough, until the mixture absorbs it well and begins to firm up.

Form small balls and roll them in an assortment of coatings - powdered sugar, chocolate sprinkles, cocoa and cinnamon sugar. Use wax paper to separate the layers. Let the balls air dry then refrigerate in an airtight container. 

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