Recipe for rum balls
Rum balls with carnival sprinkles remain a classic.
The Danish truffle has at times had a questionable reputation, such as claims that they are made from cake scraps swept up from the baker’s floor. However, this is just an old myth. The truth is quite different, and it is a delightful Danish specialty that we can rightfully be proud of. Yes, rum balls are made from day-old cakes, but think about how wonderful it is to create something so delicious and cozy from something that would otherwise go to waste. Essentially, the rum ball is actually all our favorite cakes rolled into one 🙂
For many, the rum ball is an essential part of visiting the bakery. We can recognize it from a distance, whether we prefer the colorful carnival sprinkles or the tasty chocolate sprinkles – or one of the many other types of decorations used to roll the rum balls in. There are almost as many different truffles as there are bakers, and that’s precisely what makes this treat legendary.
So dive into one of the good old classics and start using leftovers.
If you have a small piece of cake left from the afternoon coffee or guests, put it in the freezer in a plastic box or resealable bag. When the bag or box is full, it’s time to make your own delicious rum balls that can easily outshine those you can buy from even the best bakers.
Ingredients
- 400 gram cake Cake leftovers
- 100 gram jam
- 15 gram Cocoa powder
- 100 gram Dark chocolate Melted over a double boiler
- 30 gram Rum Essence or dark rum
- Tivoli crumb to decorate the rum balls
Instructions
- Melt the dark chocolate over a double boiler.
- While the chocolate is melting, break the cake into smaller pieces and place it in a mixing bowl along with cocoa powder, jam, and rum essence.
- When it comes to the jam, any kind can be used. I had raspberry jam in the fridge, but other times I've used strawberry or orange.
- The recipe is perfect for reducing food waste.
- Pour the melted chocolate into the mixing bowl with the other ingredients and stir everything well until you have a uniform mass.
- Now form balls in a suitable size; mine were the size we know from the bakery, but why not make them bite-sized?
- Roll your rum balls in any type of sprinkles you like. I used carnival sprinkles as that’s what we had in the drawer. But next time, I will also make some with chocolate coating and some with chocolate sprinkles.
- Let your imagination run wild and create your own version of the beloved classic.
- Basically, the rum balls are ready as soon as they are rolled in sprinkles/coating.
