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ChefNorway’s Rum Balls

Story

I got to tell you about this secret. Everyone loves these rum balls in Norway. This recipe might be a little bakers secret, but why not share it with the rest of the world. Finally you can know how to really make rum balls. So make sure when you make a cake next time. Save every “ugly” bit you cut off that are giving it a weird shape. Or maybe you want to just cut in a different shape than your forms. The leftovers I suggest you save in a plastic bag, leave them in the freezer and bring it out when you have a bag full. That is the good stuff we want for the rum balls

Ingredients

European Measurements
175g leftover cake residues
(sponge cakes and similar sweet cakes)
1 dl. powdered sugar
2 tbsp. raspberry jam
2 tbsp. baking cocoa powder
1 tbsp. vanilla
1 tbsp. rum flavoring
50g marzipan *optional
100g chocolate
(around 50% cocoa, and a chocolate for cakes)

US Measurements

6 oz. leftover cake residues
(sponge cakes and similar sweet cakes)
½ cup powdered sugar
2 tbsp. raspberry jam
2 tbsp. baking cocoa powder
1 tbsp. vanilla
1 tbsp. rum flavoring
1.75 oz. marzipan *optional
3.5 oz. chocolate
(around 50% cocoa, and a chocolate for cakes)

Directions

  1. Start by melting the chocolate.
  2. Next while chocolate is melting, put every ingredient except chocolate in a mixer bowl.
  3. Mix it with the grinder tool for a few minutes.
  4. Use a table spoon to scoop out similar portions that you roll up into a ball.
  5. Dip in the chocolate and set on a tray.
  6. Sprinkle sprinkles on top of the chocolate.
  7. Cool for at least 30 minutes. (Until chocolate has hardened)
Download Recipe

Review

83%

Summary Delicious chocolate and rum treat, made out of leftover residue from cakes you've made before. A good way to use everything even the left over stuff that normally goes in the trash.

Cost
90%
Looks
95%
Taste
82%
Likability
68%

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