Festive & Easy Rum Balls
Rum balls are a grownup-favorite festive treat that are easy to make and fun to gift. These no-bake, boozy rum balls taste even better after a day or two in the refrigerator, so I recommend making them in advance.
Foto: Sally's Baking Addiction — SallyBahan-bahan
- 1 and 1/4 cups (150g) pecans
- 38 Biscoff cookies (300g) or Nilla Wafers (*see Note)
- 2 Tablespoons (10g) natural or dutch-process unsweetened cocoa powder* (I like this dutch-process cocoa)
- 3/4 cup (90g) confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) spiced rum
- 2 Tablespoons (30ml) honey
- 1 cup desiccated unsweetened coconut (100g) OR finely chopped pecans (130g) (see Note)
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Place the pecans and Biscoff cookies in a food processor, and process until finely ground into crumbs. Add confectioners’ sugar and cocoa powder, and pulse a few times until combined.
Transfer the mixture to a large bowl. (Do not do this step in the food processor.) Add the spiced rum, vanilla, and honey. Stir with a spatula until completely combined into a wet dough. Let sit for 10 minutes to give the crumbs time to absorb the liquid. During that time, place your coatings of choice in small bowls, for rolling.
Scoop a Tablespoon of the mixture (about 20g) and roll into a ball. Mixture will be a little wet—that’s ok. Roll the ball in coating and place on a lined baking sheet or tray. Repeat with remaining dough.
Refrigerate the rum balls for at least 2 hours and up to 5 days. I strongly recommend at least 1 day for best taste and texture. If refrigerating for longer than a few hours, cover tightly. The rum balls are also fine at room temperature for a few days.
When serving, you can place the rum balls in mini baking cups to keep any loose coatings from getting too messy.
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