CHOCOLATE RUM BALL TRUFFLES



These chocolate rum ball truffles are an absolute delight and so so easy to make and are a best use of your leftover cake shavings. A very versatile recipe which will come together in just minutes with the ingredients you have at hand in your pantry.


I make lot of boutique and sculpted cakes for weddings, birthdays and special occasions but often you are left with lots of cake shaving leftovers from designing or leveling your wedding cakes. The question was what to do with these leftovers?? Found the best solution by converting these shavings into much more decadent and interesting dessert to serve. I preserve these shaving in freezer; tightly wrapped up in the freezer bags and make use of them for many different recipes later as and when needed.


These chocolate rum ball truffles are so so delicious that you can fix up a decadent and enticing dessert to impress your friends and family within no time. These were dipped in melted chocolate and topped with sea salt flakes. The subtle hint of sea salt flakes on top just adds that extra oomph to these beauties and enhances the chocolate flavour even more. The sweet chocolate alongside the warmth from the rum makes it perfect for autumn!


Do give it a try and leave the comments below after trying out this recipe at home. I would be really delighted to hear your comments below. Happing Baking!

PREP TIME: 15 minutes

ASSEMBLY TIME: 25-30 minutes

MAKES: 25-30



INGREDIENTS

  • 1kg chocolate cake crumbs

  • 1/4 cup maple syrup

  • 50g dried cherries, finely chopped

  • 150g chopped nuts,(I used pistachios, pecans, walnuts and hazelnuts)

  • 90 ml rum

  • 1 orange, zest

For coating:

  • 500g dark chocolate

  • 50g butter

  • 1/2 tbsp sea salt flakes


METHOD

  1. In a food processor, pulse the cake and make the crumbs. Transfer to a mixing bowl.

  2. Add maple syrup, cranberries, nuts, rum and orange zest. Mix them all together and stick it in the fridge for 2 hours for flavours to enhance.

  3. Now using the small ice-cream scoop, make the balls slightly smaller than the golf balls. Place them on parchment paper and refrigerate for 15 minutes to cool.

  4. Melt dark chocolate and butter over a double boiler, or microwave on high in 20 second increments until the chocolate is melted and smooth.

  5. Using the chocolate dipping tools or fork, dip and cover the rum ball truffles with the melted chocolate and place on parchment paper. Sprinkle with sea salt flakes immediately. Leave in the fridge to set for 20 minutes.

COOK'S NOTES

  • I made this recipe with leftover cake shavings. But to make these you can use a store bought chocolate cake or make your own to make these rum balls.

  • Run can also be replaced with another liqueur of your choice to make it boozy.

  • Skip the alcohol to make it for children or adults who do not consume alcohol. Infuse with orange juice instead.

  • Any nuts you have in your pantry like almonds, cashews, walnuts etc. or dried fruits like raisins, sultanas, prunes or candied peels can be added instead of the nuts and fruits mentioned in the recipe.

  • You can also roll the balls in cocoa powder, pistachio crumb, desiccated coconut or toasted sesame seeds or walnut crumb as a variation. See my other recipe for the variation

  • These can stay fresh until a week in refrigerator.

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