My mom used to make these chocolate rum balls for my sister and I when we were little - we loved those cookies so much they never lasted for more than a day, even though she would make like fifty of them at a time! I don’t know who came up with this recipe first but my mom definitely perfected it and passed it down to us. We would especially ask her to make these chocolate rum balls for us on our birthdays, so we could take them to school and share with our classmates and be the coolest kids (or so we claimed, because they contained rum - rum extract to be precise - but who could tell the difference back then anyway, haha). Anyway, they are really addictive and delicious, and you’ll surely love them!
One specification though: my mom never really made these for Easter; however, when they idea of using colored sugar came to me, I began wondering why in the world had nobody thought of that before because they really are perfect for this occasion. So, my two little twists on this Romanian dessert recipe are as follows: 1) Using colored sugar to create an Easter egg appearance; and 2) Using drunken sour cheeries as the surprise filling. The result…well, you can taste it yourself by following the instructions listed below! Enjoy!
- 500 mg petit beurre tea cookies (2-3 cups of crumbs)
- 200 mg granulated sugar (1 cup)
- 200 mg finely diced walnuts (1 cup)
- 100 mg baking margarine (1 stick)
- 70 mg powdered cocoa (7 tablespoons)
- 200 ml milk (or soymilk) (aprox. 1 cup)
- 20 ml rum & vanilla extract (2 little bottles)
- 50 mg colored sugar for decoration
- ~20 pieces drunken cherries
Start by crushing (almost all) of the petit beurre tea cookies to create a good amount of crumbs. Save a couple for your tea next morning :)
You should have about 2-3 cups of crumbs when this step is completed.
Bring the following together in a bowl: the sugar, 5 tablespoons of the cocoa, and the margarine that's been left at room temperature (so it's nice and soft and easy to mix). Save 2 tablespoons of cocoa for later.
Mix together those 3 ingredients until you get a homogenous paste that looks like this.
Slowly fold in all the cookie crumbs.
The mix should have a marbled aspect and a heavy consistency by this point.
Separately, bring to a boil some milk and 2 tablespoons of cocoa. When it's ready, pour some of this hot cocoa into the bowl with the rest of the ingredients.
The result should be something like this - doesn't look that appetizing yet, sure...but just wait for it :)
At this point, you can also throw in the "secret" ingredient: rum extract, that's right! And you can add vanilla extract too, if you prefer a stronger, even more delicious flavor.
It's time for the final ingredient, which you will actually use to control the consistency of the mix: so add as many crushed walnuts as you wish, or as the mix requires in order to feel "moldable" (I probably put in about a cup and a half).
Now you can begin making the famous rum balls by taking about a spoonfull of the mix and rolling it in your hands. If you feel adventurous, you can even incorporate a drunken sour cherry inside some of them - I did, and they enhanced the deliciousness of the dessert a notch more!
To finish this treat, get some colored granulated sugar ready on the plates - I used regular (white), as well as green, yellow and pink. You can also use coconut flakes for this step if you wish. I just let the rum balls dance in the sugar until they're all coated and dressed for the party :)
The Easter chocolate rum balls should be something like this.
And here's how nice these delicious chocolate rum balls would look on your Easter table. Bon appetit :)
Now that you have learned how to make easter chocolate rum balls, please be sure to view these other chocolate recipes.
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