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Chocolate Rum Balls

Chocolate Rum Balls

25 min
For 30 servings

Icing sugar can be produced in-house in the bamix® Processor.

Tip: Instead of nuts, the balls can also be coated in sugar, decorating sugar, chopped almonds, chocolate sprinkles or colourful sugar sprinkles.

  • 100 gdark chocolates
  • 4 tbsprum
  • 40 gbutter
  • 2 tbspcream
  • 2 tbspicing sugar
  • 50 gcocoa powder
  • 150 ghazelnuts

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Directions

whisk
processor
Chop the chocolate with the bamix® processor and melt in a hot bain marie. Then, gradually stir in the butter, cream, icing sugar, rum and cocoa powder with the bamix® whisk and allow the mixture to cool slowly.
Roast the hazelnuts in a pan without grease and chop them finely with the bamix® processor. With wet hands, form balls from the solid chocolate mixture and roll them in the nuts. Then, put the rum balls in coloured paper bags. Put them in the fridge until the chocolate has set.

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