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
- 50g marzipan *optional
- 100g chocolate (around 50% cocoa, and chocolate for cakes)
For the US measurements click the button down below
Directions
- Start by melting the chocolate.
- Next while chocolate is melting, put every ingredient except chocolate in a mixer bowl.
- Mix it with the grinder tool for a few minutes.
- Use a tablespoon to scoop out similar portions that you roll up into a ball.
- Dip in the chocolate and set on a tray.
- Sprinkle sprinkles on top of the chocolate.
- Cool for at least 30 minutes. (Until chocolate has hardened)
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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.
