Although I've never succeeded in making the perfect rum ball at home, I've now succeeded in making quite a perfect variation of it. Hazelnuts have always seemed like good company for a decent rum ball and condensed milk is probably good company for anyone interested in the very quintessence of company.
Pardon for the blurry pictures. I had a bunch of wide-smiled compliment-throwing hungry friends over and they didn't like the idea of leaving any truffles alone.
Hazelnut rum balls
2 dl ground hazelnuts (if you have time - from about 200g hazelnuts, dry-roasted on a skillet and rubbed while warm in a cloth to remove peels)
1 dl cookie or cake crumbs
1 tbsp unsweetened cocoa powder
2 tbsp butter
1 dl sweet condensed milk
dark chocolate and hazelnuts for decorating
- Mix ground hazelnuts, cookie crumbs and cocoa powder well.
- Melt butter and mix well with condensed milk. Add rum essence and vanilla, then pour the mixture over the dry ingredients and mix very well.
- Place the mixture into the fridge for a half an hour, make small balls from it and then let them harden in the fridge again.
- Melt dark chocolate over a water bath, dip the balls into the chocolate and place them onto foil or parchment paper. Before they harden, decorate each ball with a hazelnut. Store in the fridge.
The balls are best eaten when they've spent a day in the fridge. The taste is smoother, the texture is harder, the delight is grander.
The rum balls will also be taking part of this month's Waiter, there's something in my... event, themed Dried fruit and nuts which is hosted by Andrew of Spittoon Extra.
And in the Monthly Mingle event, hosted by Mansi of Fun and Food, themed Appetizers and Hors'Doeuvres.
I really have to make these rum balls when no guests will be coming around;)