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Chocolate Rum Balls are a real treat and we have two versions in Germany: The smaller rum balls that are more like truffles and the snowball sized rum balls that bakeries in the North sell – made from cake leftovers. Both versions are absolutely to die for! While it seems to be a Christmas treat, we eat rum balls in Germany year round!
See the recipe link below for ingredient quantities.
Ingredients
- 100 g Butter unsalted, soft
- 100 g Confectioners Sugar
- 200 g Milkchocolate choose good brand
- 100 g dark Chocolate choose good brand
- 4 tbsp. Rum 40% or some Rum Extract
- 1 package Chocolate Sprinkles
Instructions
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Whipp the butter until fluffy.
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Sift the confectioners sugar and add it to the butter and mix.
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Put both chocolates into a bowl, set the bowl on top of a saucepan with very hot water (without bowl touching the water) and let it melt.
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Let the molten chocolate cool to room temperature.
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Add the chocolate to the butter and mix well.
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Add the rum to the mass.
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Put it into the fridge for 1 to 2 hours.
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Use a small spoon to scoop portions and shape balls of the size of a hazlenut.
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Roll each ball in the chocolate sprinkles, then put back into the fridge for another hour.
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Enjoy!
