5 tablespoons butter, unsalted at room temperature
10 tablespoons icing sugar
1 tablespoon premium dark rum
For the outside finish:
1 cup toasted ground hazelnuts
6 ounces white chocolate, ground
Takes ,
serves 36.
Instructions
Prepare the sour cherries: Place 18 sour cherries in a small bowl. Add rum, cover with plastic wrap and refrigerate overnight or up to a week for a more pronounced flavour.
Prepare rum buttercream: Pass the cooked egg yolks through a fine sieve and combine with the butter and sugar. Stir with a spoon until light and fluffy. Add the rum and stir to combine. Transfer filling into a piping bag and pipe small ½-inch knobs onto a parchment-lined plate. Transfer buttercream into the freezer until the knobs harden.
Prepare chocolate coating: Place ingredients into a medium-sized bowl and stir together. Gather mixture together by hand until it has a dough-like consistency. Roll into 1-inch balls, 36 in total.
Prepare rum balls: Flatten a ball of chocolate, put either one cherry or one knob of buttercream in the centre. Form the chocolate around filling until sealed.
Roll in finish: Roll the cherry-filled balls in the ground hazelnuts. Roll the buttercream-filled balls in the white chocolate.
Store in an airtight container and refrigerate. Bring to room temperature before enjoying so that they’re melt-in-your mouth soft.
Chocolate Rum Balls
Ingredients
For the chocolate coating:
1½ cups toasted ground hazelnuts
1 cup semi-sweet chocolate, ground
1 cup icing sugar
1 tablespoon premium dark rum
2 tablespoons pasteurized egg whites
For the cherry centres:
18 sour cherries, drained
1 cup premium dark rum
For the rum buttercream filling:
2 hardboiled egg yolks
5 tablespoons butter, unsalted at room temperature
10 tablespoons icing sugar
1 tablespoon premium dark rum
For the outside finish:
1 cup toasted ground hazelnuts
6 ounces white chocolate, ground
Directions
Prepare the sour cherries: Place 18 sour cherries in a small bowl. Add rum, cover with plastic wrap and refrigerate overnight or up to a week for a more pronounced flavour.
Prepare rum buttercream: Pass the cooked egg yolks through a fine sieve and combine with the butter and sugar. Stir with a spoon until light and fluffy. Add the rum and stir to combine. Transfer filling into a piping bag and pipe small ½-inch knobs onto a parchment-lined plate. Transfer buttercream into the freezer until the knobs harden.
Prepare chocolate coating: Place ingredients into a medium-sized bowl and stir together. Gather mixture together by hand until it has a dough-like consistency. Roll into 1-inch balls, 36 in total.
Prepare rum balls: Flatten a ball of chocolate, put either one cherry or one knob of buttercream in the centre. Form the chocolate around filling until sealed.
Roll in finish: Roll the cherry-filled balls in the ground hazelnuts. Roll the buttercream-filled balls in the white chocolate.
Store in an airtight container and refrigerate. Bring to room temperature before enjoying so that they’re melt-in-your mouth soft.
Chocolate Rum Balls
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Scrumptious chocolate balls filled with rum-soaked cherry centres or a luscious rum buttercream…
A holiday favourite, try these classic CHOCOLATE RUM BALLS, two ways!
My sister Dana has perfected this CHOCOLATE RUM BALLS RECIPE over the years. She always goes the extra mile to ensure friends and family enjoy themselves over the holiday season, so it’s no surprise that she tweaked the fillings for this traditional rum balls recipe to give us two very different flavours – I bet she’s gunning for Santa points this year!
Speaking of being extra nice, how about we ask you to follow suit? Our request is that you snap pics of your holiday cookies, then post them on your favourite socials using #weekendatthecottage. We’d love to see your stellar results.
Now, on to the details of these fabulous treats!
CHOCOLATE COATING & SOUR CHERRIES
I hesitate to call the rich outside finish for these cookies a dough since these are no-bake chocolate rum balls. Instead, we blend premium chocolate with toasted ground hazelnuts (feel free to substitute ground almonds), icing sugar, pasteurized egg whites and a premium dark rum. I love the way the coating comes together when it’s mixed by hand.
The first way you can fill the cookies is with sour cherries soaked in rum. Try to find premium cherries, as they tend to be more firm and easier to roll. You can also enhance the flavour of the finished cookies by changing up the rum you use. Using a spiced or vanilla flavoured rum is fabulous.
BUTTERCREAM
The buttercream for this recipe is a classic combination of egg yolk, sugar and butter, with the rum adding a subtle flavour. Freezing the small knobs of cream filling ensure they won’t melt as you wrap them in the chocolate coating.
OUTSIDE COATING
I like distinguishing between the two flavours by rolling each in a unique coating. Toasted ground hazelnuts pair perfectly with the cherry-filled balls, while white chocolate adds yet another wondrous taste to the cream filled ones.
Looking for additional treats this holiday season? After you’ve prepared these fabulous taste sensations, move on to another superior recipe – head HERE to see all of our holiday baking videos on our YouTube playlist.
5 tablespoons butter, unsalted at room temperature
10 tablespoons icing sugar
1 tablespoon premium dark rum
For the outside finish:
1 cup toasted ground hazelnuts
6 ounces white chocolate, ground
Directions
Prepare the sour cherries: Place 18 sour cherries in a small bowl. Add rum, cover with plastic wrap and refrigerate overnight or up to a week for a more pronounced flavour.
Prepare rum buttercream: Pass the cooked egg yolks through a fine sieve and combine with the butter and sugar. Stir with a spoon until light and fluffy. Add the rum and stir to combine. Transfer filling into a piping bag and pipe small ½-inch knobs onto a parchment-lined plate. Transfer buttercream into the freezer until the knobs harden.
Prepare chocolate coating: Place ingredients into a medium-sized bowl and stir together. Gather mixture together by hand until it has a dough-like consistency. Roll into 1-inch balls, 36 in total.
Prepare rum balls: Flatten a ball of chocolate, put either one cherry or one knob of buttercream in the centre. Form the chocolate around filling until sealed.
Roll in finish: Roll the cherry-filled balls in the ground hazelnuts. Roll the buttercream-filled balls in the white chocolate.
Store in an airtight container and refrigerate. Bring to room temperature before enjoying so that they’re melt-in-your mouth soft.
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