Wednesday, December 11, 2013

Rum Balls

I’m trying to add new things to my repertoire for Christmas baking, and these rum balls are perfect.  Who doesn’t love a good boozy Christmas treat with chocolate?  With the weather a bit chilly lately, it’s been hard leaving the house.  But these tend to warm you up inside if you have a couple.  Or more.  Just kidding! ;) 

These balls are first baked into a brownie and then broken up in a stand mixer. Add a bit of rum (the boozier the better), shape into a ball & roll in some sanding sugar or sprinkles, whatever floats your boat.  You could add more rum, however I felt that it wasn’t necessary.  No need to mess with perfection here!  They balanced each other out well.  So, what kind of holiday baking do you have planned?  Let me know-I am always so curious to hear!!

Rum Balls

Makes 3-3½  dozen

INGREDIENTS

Vegetable oil, cooking spray

1 1/2 sticks (¾ cup) unsalted butter, cut into small pieces

6 ounces semisweet chocolate, finely chopped

3 large eggs

½  cup packed light-brown sugar

1 teaspoon pure vanilla extract

½ teaspoon coarse salt

¾  cup all-purpose flour

 ¼ cup plus 2 tablespoons dark rum

Coarse sanding sugar or chocolate sprinkles, for rolling

DIRECTIONS

Preheat the oven to 350 degrees. Lightly oil a 12X17 inch rimmed baking sheet.

Melt butter and chocolate in a small heatproof bowl over simmering water. Stir occasionally & set aside.

In a medium sized bowl, whisk together the eggs, brown sugar, vanilla & salt in a large bowl. Stir in the chocolate mixture, then fold in the flour. Pour into the prepared baking sheet.

Bake for about 10 minutes, or until a cake tester is inserted into the centre & comes out with some crumbs attatch.  Once baked, remove from oven & cool completely.

Break up the brownie into small pieces then transfer to a bowl of a stand mixer fitted with a paddle attatchemt. On low speed, pour in the rum & mix until it starts to come together & form into a ball.

Shape into 1 inch ball & roll in sanding sugar or sprinkles to coat. Transfer to a baking sheet lined with parchment paper & refridgerate, uncovered until cold, approximately 2 hours.

Eat. Repeat. Over and Over.

 

Source: Martha Stewart