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Thursday, December 19, 2013

Almond-Mocha Rum Balls

Ohhhhh, my! That describes these well. My, oh, my! ’Nuff said. 

Almond-Mocha Rum Balls:

One 4-oz. (125 g) pkg. cream cheese, softened

1 c. ground almonds
1 c. sifted icing sugar (“confectioners” sugar or “powdered” sugar)
1 tsp. instant coffee powder
¼ c. dark rum
3 squares (1-oz. or 28 g each) unsweetened chocolate, melted and cooled to room temperature
5-to-6 oz. (150-to-160 g) chocolate shot, as needed

Combine cream cheese, ground almonds, icing sugar, instant coffee powder, and rum in electric mixer. Blend in chocolate. Chill 30 min. Use two small spoons to drop chilled mixture onto parchment-lined work surface as roughly shaped mounds. Working quickly, roll
mounds into ¾-to-1-in. well-formed balls. Roll and press each ball into chocolate shot (I do this in a muffin pan with paper liners; the small amount of shot in each remains cleaner than it does in a big bowl. Rest the pan on a damp cloth so it doesn’t slide around). Store finished rum balls in airtight container in refrigerator or freezer. Allow to mellow at least 1 wk. before serving. Yields 2-½-to-3 dozen rumballs.  

Note: For another excellent 
rumball recipe, check the Index under Candy and Confections: Rumballs (Nicoles Sinfully Good).


Grind whole blanched almonds or buy already ground. 

Combine ingredients as recipe directs.  Add rum. Rhymes with yum!

Melt chocolate over simmering - not boiling - water. 

Cool and add to almond mixture. 

Chill before dropping rough mounds of dough onto work surface. 

Roll into smooth balls - a sticky job, so I wear gloves.

Roll and press balls into chocolate shot. Mellow in fridge.

Present in festive paper candy cups. Dollar stores sell them.

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