Chocolate Rum Balls Makes 4 dozen
Ingredients: ¾ cups (1 ½ sticks) unsalted butter, cut into pieces 6 ounces semi sweet chocolate, finely chopped 3 large eggs ½ cup packed light brown sugar 1 teaspoon pure vanilla extract ½ teaspoon coarse salt ¾ cup all purpose flour ¼ cup plus 2 tablespoons dark rum Coarse sanding sugar for rolling Vegetable cooking spray Directions: 1. Preheat oven to 350 degrees. Coat a 12 by 17 inch rimmed baking sheet with cooking spray. 2. Melt butter and chocolate in a small heat proof bowl set over a pan of simmering water, stirring occasionally. 3. Whisk together eggs, brown sugar, vanilla, and salt in a large bowl. Stir in chocolate mixture and fold in flour. Pour batter in prepared baking sheet. Smooth evenly with a spatula. Bake until top is shiny and cake tester inserted into center comes out with some crumbs attached (10 minutes). Let cool completely on a wire rack. 4. Break up brownie into small pieces and transfer to the bowl of an electric mixer. With machine on low, pour in rum and mix until crumbs come together to form a ball. 5. Shape into 1 inch balls and roll in sanding sugar to coat. Transfer to a baking sheet. Refrigerate until cold (2 hours). Serve chilled or at room temperature. Rum balls can be refrigerated in a container up to 1 week. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
