Jamaican Rum Balls are a super delicious, indulgent and simple dessert.
Jamaican Rum Balls you can also prepare it without rum (although then it's just balls), but if you want a really good rum taste, then add 3 tablespoons of rum. Among other things, these balls also they freeze perfectly.
Ingridients
- 250 ml of whipping cream
- 100 g of milk chocolate, finely chopped
- 200 g of dark chocolate, finely chopped
- 25 g of butter, sliced
- 2 to 3 tablespoons of rum
- 5 spoons of cocoa
Preparation
Heat the whipping cream in a small pan and remove it from the heat before it boils. Meanwhile, put the milk and dark chocolate in a large bowl and pour the hot sweet cream over it. Stir well to melt and obtain a smooth mass. Add the sliced butter and enough rum to make it taste good and mix well. Let it cool down. Cover the cooled mass with food foil and place in the refrigerator for at least 4 hours or overnight.
Cover a large tray with baking paper. Spread the cocoa on 2 plates, one will serve as dust for your hands to make it easier to work, and the other will cover the balls or truffles. With the help of a teaspoon, take about 15 grams of chocolate mass (the size of a walnut) each time. Place your palms on a plate with cocoa and quickly make a ball between your palms. Do not hold the chocolate mass between your palms for too long, as it will start to melt. Now roll the ball in cocoa and place it on the tray. Repeat the process until you use up all the mass (about 40 balls should be made from this mass). During the procedure, it is recommended to wash your hands several times with cold water and dry them.
Place the balls or truffles in the refrigerator for at least half an hour. So sweet good run!
