The Recipe: The Best Rum BallMakes 24, total time 45 minutes
pinch of finely ground sea salt
1 cup of graham cracker crumbs (double if not adding the nuts)
1 cup of roasted almond crumbs (1 1/2 cups if starting with raw whole almonds, see below)
3 ounces of milk chocolate
2 tbsp of butter
2 tbsp of heavy cream
3 tbsp of dark rum
pinch of cayenne (not too much, we don’t want heat, we are just adding it to punch the flavours with the sea salt as these are always served cold)
1/4 tsp of fresh ground nutmeg
1 tbsp of corn syrup
4 tbsp of icing sugar or cocoa powder for coating the outsides of the Rum Balls
To roast the almonds, add about 1 1/2 cups of raw almonds to a cookie sheet and place in the oven for about 8 minutes at 350 degrees. When they are done the inside will be a darker brown, but the outside should not have burnt.
Place the cooled almonds in your food processor and buzz them until the size of large bread crumbs. Careful you do not buzz them too much or they will make a paste.
Combine the almonds, graham cracker crumbs and sea salt in a mixing bowl.
In a sauce pan, melt the chocolate and butter over very low heat while stirring. Remove the pan from the heat just before it is melted and continue stirring until completely melted.
Stir in the cream, rum, corn syrup, cayenne and nutmeg.
Add the chocolate mixture to the mixing bowl and stir until smooth. Place the mixture in the fridge for about ten minutes if it is too mucky to form balls.
Using your hands roll balls about the 3/4 of an inch high. Roll the ball in a dish of either cocoa powder or icing sugar.
Place in the freezer and enjoy directly out of freezer! These will get better with time if you can wait long enough.
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