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I Love Chocolate

by Stephanie Zonis

 

Liqueur Balls

About 4 dozen rum balls

 

I don't believe I'd have thought of these on my own, but not long ago I was talking to my food buddy Darrell, and he told me his Aunt Jo always made rum balls for the holidays. What a great plan! They're easy to make (they're not even cooked), and they must be the ultimate make-ahead confection (I prefer to let them mellow for 10 days in the refrigerator before serving them). These contain a fair amount of alcohol and definitely taste of it, so they're not for the kiddies, but they'd be nice for any adult holiday gathering. I usually place them in small paper or foil candy cups for serving. These will last for at least 2 weeks in the refrigerator.

Both versions of these are quite chocolatey, and a food processor is a big help in making them. I use Nabisco's Famous Chocolate Wafers to make these (they're usually found near the ice cream section in supermarkets). To form these balls, I use a small (one inch diameter) cookie scoop, but you can use a teaspoon if you prefer. Thanks for the idea, Aunt Jo!

 

Rum Balls:
2-1/4 cups finely ground chocolate wafer crumbs
1-1/2 cups confectioners' sugar
2 ounces good-quality semisweet chocolate, chopped
1 Tbsp. unsweetened Dutch process cocoa powder
Few grains salt
Grated rind of 3/4 of a large, deep-colored orange
   (just the zest--no white pith, please)
1/2 cup heavy cream (the cream must be as fresh as possible)
1/4 cup dark rum (I like Myers's)

For Coating:
1/3 cup unsweetened Dutch process cocoa powder
1/3 cup confectioners' sugar

 

In medium-to-large bowl, place chocolate wafer crumbs. In food processor fitted with steel blade, process confectioners' sugar, chopped chocolate, cocoa, and salt until chocolate is finely ground. Add to wafer crumbs. with large spoon, blend well until mixture is an even color (it will be an unappealing gray color at this point--OK). Add orange zest, but do not stir in.

In small saucepan over low heat, heat cream to a simmer, stirring occasionally. Remove from heat; pour hot cream into dry mixture. Stir in (mixture will be thick). Gradually stir in rum. Place a piece of plastic wrap right down on the surface of the mixture, and chill for at least 90 minutes, until you can handle it.

For Coating:
Onto a piece of wax paper, sift together cocoa powder and confectioners' sugar. with your (dry) fingers or a spoon, blend until coating is an even color.

Form generous one inch balls of the chocolate mixture, rolling in the Coating to cover completely. The chocolate mixture will probably still be a bit soft after the initial chilling, but handle the balls gently and you'll be OK. You'll probably have some Coating left over; store it, covered airtight, at room temperature, and use it to re-coat the balls before serving for a better appearance. Store coated balls in airtight container in refrigerator; allow to mellow for at least 5 days before serving.

For serving:
Re-roll the balls in Coating as required. If desired, place in small paper or foil candy cups. Allow to stand at room temperature, covered, for about 10 to 15 minutes before serving. Do not leave these at room temperature for more than two hours.

 

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Copyright © 1999 Francesca Chocolate Productions. All Rights Reserved.

Stephanie Zonis provides the above information to anyone, but retains copyright on all text. This means that you may not: distribute the text to others without the express written permission of Stephanie Zonis; "mirror" or include this information on your own server or documents without my permission; modify or re-use the text on this system. You may: print copies of the information for your own personal use; store the files on your computer for your own personal use only; and reference hypertext documents on this server from your own documents.

 
Paris
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This page created December 1999


 


 
 

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