Super tasty rum balls, I’ve never eaten better ones
Ingredients
250 g milk chocolate, e.g. Milka milk
150 g chocolate, e.g. Milka semi-sweet
150 g butter
120 g powdered sugar
3 tbsp rum (54%)
Milk chocolate sprinkles
Preparation
(100 g mixture makes about 8 pieces, so a total of about 40 rum balls).
Here’s how to do it: First, beat the butter until it’s very fluffy, add the powdered sugar to the butter through a sieve, melt the chocolate in a water bath.
Now stir the liquid chocolate and rum into the butter-sugar mixture. Let the mixture rest in the fridge for about 40 minutes.
Now dip your hands in cold water and use a spoon to form small balls.
Then roll the balls in the chocolate sprinkles. Place on a plate and put back in the fridge for about 1 hour.
Now fill 100 g into small cellophane bags (95 x 160 mm), tie with a slip and maybe put a label on it, so you have a little souvenir.
