What could possibly be a more festive treat than chocolate and liquor combined?! Nothing. Absolutely nothing.
Rum balls have been on our Food Bucket List for a long time, so this past weekend we picked out the cheapest dark rum we could find and gave it our best shot. And wow, did it work! Soft, fudgy, and packing an exciting kick, these are the perfect treat to liven up your next holiday party. Or, you know, to devour alone while weeping over Love Actually.
First thing’s first – when baking with rum you must add it to your coffee.
This step is vital to the process, and will induce giggles and happiness for the rest of your time in the kitchen. And who doesn’t want that?
A quick note about these rum balls: not having fully grasped the recipe, we were operating under the assumption that any rum added to the dough was there for the flavor alone and would be cooked off. Turns out the rum is added after any baking occurs, so if you add a lot of rum you will taste a lot of rum. And feel a lot of rum.
Not that this is at all a bad thing.
1 1/2 sticks unsalted butter, softened
6 ounces semi-sweet chocolate chips (or chopped chocolate)
1/2 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup all purpose flour
1/3 cup rum
Sprinkles (or any topping you prefer)
First, preheat your oven to 350 degrees. Grease a baking sheet and set it aside.
Melt the butter and chocolate in a double boiler (a heatproof bowl or pot set over simmering water), stirring occasionally.
Soon it will turn into creamy, smooth, chocolatey goodness. Resist the temptation to drink it, and set aside.
In a large bowl whisk together eggs, brown sugar, vanilla, and salt.
Stir in the chocolate mixture.
Fold in the flour.
Pour your batter onto the prepared baking sheet and bake for about 10 minutes. You don’t want the dough to be fully cooked – the top should still be shiny and a toothpick inserted into the center should come out with a few crumbs on it.
Let your dough cool on a wire rack. It (clearly) doesn’t have to look pretty at this stage. Once cool, crumble the pieces into a large bowl.
Use an electric mixer on low speed to beat the crumbs as you pour in the rum. Once combined, shape the dough into small balls and coat them in sprinkles. We regrettably missed the opportunity to go for green and red. We leave that to you, dear reader.
Stick your rum balls in the fridge for two hours (or, if you’re in a hurry like us, put them in the freezer for 20 minutes).
Everyone always says patience is a virtue, but we never really believed them until we tried the leftover rum balls the second day (and believe us, far fewer made it to that second day than we care to admit). Something happened over night and they went from being really good to the best things we had ever baked.
Or maybe that’s the rum talking.
Happy holidays to all of our lovely readers! If you give these a try, be sure to let us know!
* * * * *
We made these last week in a happier time as we are currently waging war against our final exams. As of this moment, we each have two left. Wish us luck!