Rum Balls

Prep Time: 15

Chill: 30

Course: Dessert, Snack

Servings: small balls

These indulgent rum balls are a decadent treat for grown-ups. I especially like to make them at Christmas time as they make a delightful present for friends or family.

Ingredients

100 g 70% dark chocolate - good quality, melted
1 tbsp rice malt syrup, honey or maple syrup
100 g raw almonds - toasted (1 cup)
50 g almond meal (½ cup)
8 medjool dates - pitted
½ orange/s - zest and juice
1-2 tbsp rum - to taste
2 tbsp cacao powder - or chopped pistachios or coconut to coat the balls

Instructions

Melt the chocolate in a heat proof bowl placed over a small pot of simmering water, being careful not to let the hot water touch the bottom of the bowl. Alternatively, you can melt the chocolate in the microwave. Allow the chocolate to cool.
Place all ingredients (except the coating; shredded coconut, pistachios or cacao) into the food processor and pulse until the mixture holds together when pressed, approximately 20-30 seconds.
Roll heaped teaspoons of the mixture into round balls (they are indeed indulgent so I tend to make them slightly smaller than a bliss ball).
Roll the balls in your chosen topping to coat and decorate. Place on a lined tray to set.
If you are making the rum balls for a gift, it looks beautiful to present them with different coloured coatings. You could even add some gold leaf if you wanted to be extra decadent.

Thermomix method

Grate chocolate for 8 sec, speed 10. Scrape down the bowl. Melt the chocolate for 2-3 mins, 50, speed 2. Scrape down the bowl and repeat if not fully melted.
Place all ingredients (except the coating; shredded coconut, pistachios or cacao) into the Thermomix and pulse until the mixture holds together when pressed, approximately 20-30 seconds.
Follow from step 3 above.

Store

The rum balls can be stored in an air tight container in the fridge for up to a week.
Or freeze airtight for 3 months.

Notes

Chocolate Orange

Replace the rum with 2 tablespoons of Cointreau and increase the zest to use the whole orange.

Hazelnut

Replace the almonds with toasted hazelnuts and the almond meal with hazelnut meal. Omit the orange juice and rum and instead add 2 tablespoons of a hazelnut liqueur (like Frangelico).

Espresso

Omit the orange juice and rum and replace it with a shot of espresso (or 2 teaspoons of good quality instant espresso powder) and 1-2 tablespoons of coffee liqueur (such as Kahlua). Espresso can be bitter so you can adjust the sweetener to taste. I usually replace the honey with two tablespoons of maple syrup here.

Alcohol free

Of course, the alcohol can be left out all-together. Add extra orange juice or a little water as needed.

Dried pitted dates

Instead of medjool dates, you can use dried pitted dates. Soak double the quantity in boiling water for about 10 minutes, then drain and use.

Dairy-free

You can make with my raw chocolate but they are just not as stable out of the fridge so not so suitable for gifts. Or use a dairy-free chocolate.