White Rum Balls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 40) |
Ingredients
- 80 g butter
- 2 tablespoon heavy cream
- 200 g chocolate, white
- 10 ladyfingers
- 8 tablespoon rum, brown
- 6 tablespoon almond (s), chopped
- 100 g almond (s), sliced
Print Recipe
Pin Recipe Instructions
- Melt butter in cream over low heat. Take the pot off the stove. Let the liquid cool slightly. Dissolve the chocolate in the lukewarm liquid while stirring.
- Caution: the chocolate will curdle easily if the butter and cream mixture is too hot. Let cool down. Put the biscuits in a plastic bag and roll over them with the rolling pin until they are crumbled. Soak the breadcrumbs with rum. Roast the chopped almonds in a pan over medium heat without fat. Mix with the cooled chocolate mass and the biscuit rum crumbs. Cool for approx. 60 minutes. Shape the solidified mass into small balls. Roast the flaked almonds without fat. Roll rum balls in it. Put in praline molds. Store cool.
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