Wednesday, September 16, 2009

Chocolate RumBalls. Careful, they may burn going down :)

This recipe is for Chocolate RumBalls. It's a little different from my regular recipes in that this one has liquor and does not require baking*.

* Roasting of nuts will be required.

The ingredients list is pretty simple but open to interpretation. You can substitute various components for your own preferences.

1 tbsp Unsalted Butter.
2 tbsp Honey (could also substitute with Corn Syrup).
1 tsp Vanilla Extract.
1 1/2 cups Roasted Pecans (Choose your preference for type of nut).
2 1/2 tbsp Cocoa.
1/4 to 1/2 cup Rum (Choose your preference for brand of Rum, I like London Dock and Appletons for cooking. Add more Rum for a stronger flavour).
1 1/4 cups Shortbread Cookies (Use home made or store bought).
1 cup Icing Sugar.

The first step is to roast the nuts for eight minutes at 350F. This will release the flavour from the nuts.

While the nuts are roasting we can crumble the shortbread cookies to serve as the cookie base for our RumBalls. Setting your food processor to pulse will do the best job, we don't want to create shortbread paste. Once completed poor the crumbles into a mixer bowl.

Now with the pecans roasted we can put them through the food processor (let them cool for a moment before adding to processor). Combine the shortbread crumble, nuts, 1/2 cup of icing sugar, and cocoa in the mixer bowl. Once mixed we may add the wet ingredients (honey, vanilla extract, butter, and Rum).

Mixing thoroughly place the resulting batter into the fridge until cool (this will take a few hours).

Removing the batter from the fridge begin rolling one inch balls, placing them onto a parchment lined baking sheet.

To help seal in the flavour you may roll the completed balls in remaining 1/2 cup of icing sugar (or substitute with cocoa powder).

Its amazing how fast these disappeared before I could take a picture.

I hope you enjoyed this cookie! :)