This recipe came about one Chiristmas many years ago when it was almost customary to give a Christmas cake as a gift to celebrate the festive season. Overwhelmed with the rich fruity and spice aroma of these gorgeous home baked fruit cakes and having been given a generous quantity…….”Well the truth be said there is only so much fruit cake you can eat”!
So the mother of invention had to intervine to produce a new Christmas tradition. Inspired to use what I had, which at the time included Chocolate and all those fruit cakes, and no baking!
Thus the Rum Ball has now become a firm inclusion to the Christmas desserts list in my household, not to mention they make an excelent gift. One year I made them all look like minature puddings diping them firstly into the dark chocolate and then using white chocolate as the custard and a small piece of red glace cherry on top to finish. Christmas after Christmas the little rum balls took on a more refined and simplistic look perhaps the K.I.S.S (Keep it simple stupid) had finally dawned apon me. I was confronted by the subtle hints from friends and family that had enjoyed them from a previous Christmas that they loved receiving them as gifts. What a great idea!
Edible glitter transformed a little bit of Christmas into a sparkling delight for the eyes, and when all boxed, they sparkle and glisten ……”let the Christmas celebrations begin”.
1 x 800g Dark Chocolate Fruit Cake
1 x 480g Double Chocolate Buttercake
30ml Freshly brewed Espresso Coffee
1-2 Tablespoons Rum Extract (this is optional)
2 x 375 pkts of Dark Chocolate Melts
You will need:
Food processor (if you don’t have a Food Processor do not worry you can use your hands and a large bowl)
Small or Large Icecream Scoop (I say either, depending on how big you want to make them)
Baking Tray lined with Baking Paper (to set the Rum Balls on)
Heat proof bowl to melt the chocolate in (use the microwave using short bursts (30second) of heat, mix heat again and mix till all the chocolate has melted)
1. Crumble the fruit cake and the chocolate cake into the bowl of the food processor and pulse a few times till the cakes have become small crumbles.
2. Add the Rum essence or if you would like the adult version, add a tablespoon or two of the real alcoholic version. Add half the coffee at first, and pulse all. If the mix looks a little dry, add a little more coffee till it all comes together.
3. Scoop equal amounts of the cake mix onto the baking paper lined tray using the icecream scoop.
4. Gently roll the individual balls till nice and smooth, placing them back onto the tray and then place them into the refrigerator to set.
5. Meanwhile melt the chocolate (I use dark chocolate because I like it, but there is no reason why you shouldnt use Milk or White Chocolate…..it’s time for indulgence after all!)
6. Gently dip the balls into the melted chocolate and then ease them onto the baking paper again. I use a couple of forks to help me out with this process (at this stage you might like a second tray prepared for this purpose) as the rum ball mix was in the fridge you will find that they will set quickly.
7. Once the chocolate has set, I’ve used a little brush to add some red edible glitter. Now they are ready, well after you have enjoyed one or two. 🙂
Enjoy my ultimate Christmas Treat!