Intense Dark Chocolate Rum Balls – aka Rum Truffles
I originally found this recipe from Dini’s blog, who writes Giramuk’s Kitchen, links you can find below:
To Dini’s about page:- Giramuk’s Kitchen About Page
To Dini’s page where I found thie Rum Truffle Recipe:- Intense Dark Chocolate Rum Balls
The kitchen is also my Zen Place. Desserts are my passion. Chocolate… both my strength & my kryptonite!
- Please go to the link for Giramuk’s recipe & instructions above to see what they are MEANT to look like, from the professional/expert, which is not me
- Irrelevant of what mine looked like they still tasted darn good so that is some kind of testament to the recipe being good in the first place, me thinks! Adding two liquors might have something to do with it, hehe, yup I ran out of rum and well added a dash of cointreau
Intense Dark Chocolate Rum balls aka Rum Truffles
I took this recipe originally from Giramuk’s Kitchen of which you will find multiple links above.
- 14.5oz/ 400g biscuits/cookies – I used digestives as suggested, Dini has additional suggestions on her blog.
- ⅓ cup of unsweetened desiccated coconut
- 3 tbsp natural cocoa
- 2 tbsp melted butter
- 6 oz / 170g bittersweet chocolate chips
- ¾ cup plus 1 tbsp Rum – I ran out here, so added Cointreau
- 1-2 tbsp icing sugar (optional)
- Melt the chocolate, butter & 1/2 the rum until smooth, then let cool slightly.
- Process the biscuits, coconut powder, then place in a bowl.
- Add the chocolate/butter/rum mix to the biscuit mix, this is where your wooden spoon comes in handy to mix it all up.
- Add the rest of the rum, it should then get pretty messy and sticky, mine however seemed a little dry and crumbly which is where things started to go wrong.
- You can add powdered sugar at this stage, I didn’t
- Knead the dough, let the dough rest and cool until it is less sticky, this bit worked for me, though it was still a bit cumbly.
- Then make your balls, approx 1 inch, mine were varying sizes, and put them on parchment paper. Because mine were crumbly I added some more melted chocolate and alcohol, oh crickey that then gave it a kick and allowed it to be how I thought it should.
- It is as this stage you can cover the balls or coat them, again refer back to Dini’s recipe as I did not do this, apart from dusting with icing sugar which was a move to disguise how they looked LOL.
- I kept this in the fridge for a good week in an airtight container and it was fine.
Now I promise that my cooking attempts aren’t always like this, I can and do, do much better, at times…coughs!
Tea Time Blog Hop Party
I am holding my Tea Party tomorrow, which is a wonderful blog hop Tea Party experience, it doesn’t have to be food, it can be photography, music, anything, poetry, a story you might like to recite to us at the Tea Party. The post goes live Tuesday morning but if you wish to find out more about it inbetween please click here:- Tea Time With Justine
This post was written for the fabulous Fiesta Friday Parties, a few choccies to keep those hardcore party goers going who started on Friday, this party is Fiesta Friday #49
Thank you for reading, I am looking forward to seeing some of you tomorrow! 🙂