By now you should have realized that I am a huge fan of hazelnuts. It’s true, whenever I buy some nuts, it’s usually hazelnuts. They are mild but at the same time very aromatic, especially when you roast them. They are also very versatile and not too expensive. I’ve used them in quite a few desserts lately. Most of them have been a little bit time consuming. But not in this case! These rum balls require only a handful of ingredients and if you don’t have those on hand, you can easily use substitutes.
Rum balls are a popular confection in Germany and they come in two variations: as a truffle made with butter, nuts, chocolate, and sugar or as bigger cake balls, sold at many bakeries. If you’ve ever amde truffles, you know how time consuming they are. I decided that a fruit and nut confection covered with chocolate would be a great and quickly prepared alternative. I made two versions which taste quite differently. One is made with rum – but I also included sugesstions for a kid-friendly version. If you don’t have hazelnuts on hand, choose whatever nut you like: walnut, pecan, almond, etc. For the chocolate coating I used both good quality dark chocolate (80% cocoa) and rice milk with great results. If you make these, be prepared that they will be gone very, very quickly.
Have a great weekend everyone!
difficulty level: easy
150 g (1 cup) raisins
6 tablespoons white or dark rum (or orange juice)
200 g (1 1/2 cups) roasted hazelnuts, ground (or any other nut)
100 g (3.5 oz) good quality dark chocolate (or rice milk chocolate)
Place raisins in a bowl. Add rum or orange juice and soak overnight.
Transfer raisins and soaking liquid (if there is any left) to a food processor and puree. Add hazelnuts and pulse until everything is combined. Roll into walnut-sized balls. Set aside.
Carefully melt the chocolate. Dip the balls into the chocolate so that only one side is covered or cover the whole confection. Transfer to a rack until the chocolate has dried.