Warning: Empty corked wine bottle 12See, I thought it was set in that wine district east of San Luis Obispo - but that is the west end of the Santa Ines Valley, isn't it? I'm not looking at a...
Well, if you ever get the urge to try rum balls again, you might like to try this recipe.I've posted it before, and it's in the RFC cookbook. I've been making these each Christmas for a few years now. There are people at try them like them.
hot weather dessertI got my email "blast" from epicurious.com today and one of the sidebars has a link to a mousse pie.... which reminded me of icecream pie. Why not freeze it...
Use the best quality chocolate that you can. If I have leftover homemade fruit cake I use that, but otherwise I buy one - not a super expensive one, just an average sort.Even people who don't eat fruitcake have enjoyed these.You can adjust the rum up or down for taste.
250g (about 9oz) fruit cake 100g (about 3.5oz) dark chocolate, chopped 30g (about 2 tbsp) butter 1 tbsp (20ml) cream 1 tbsp (20ml) rum desiccated coconut (this is not sweetened coconut, simply dried, grated coconut), cocoa powder or chopped nuts to coat.
Note - these coatings are the suggestions that were given in the original recipe (which I got from a magazine, I think, but didn't note the name at the time). I usually use either the coconut, or chocolate nonpareils (sprinkles).
Crumble the cake and place in a bowl. Mix the chocolate, butter and cream together in a bowl and place over a pan of simmering water - stir until the chocolate is melted and the mixture is smooth. Pour the chocolate mixture over the crumbled cake, and add rum. Stir until well combined, and then place in the refrigerator until the mixture is firm enough to handle. Roll heaped teaspoonfuls into balls, then roll the balls in the coating of your choice. Place the truffles onto foil lined trays, or into confectionery cases, and refrigerate until firm.
Makes about 25 truffles.
Rhonda Anderson Cranebrook, NSW, Australia
