Saturday, January 09, 2010

Chocolate Rum Balls

This is been pending for a while now.
Barbara asked me how to make these last year!!!! (realistically, about a month ago) and I haven't yet gotten back to her. That is pretty bad of me.
Here goes nothing....


Chocolate sponge cake:about 250g
Dark chocolate:about 250g (preferably &ge 40% cocoa)
Fresh Cream:about 100g
Walnuts:about 100g (or to your taste)
Rum:to taste


  1. Crumble the cake well into.... well crumbles.... Use very soft hands to do this.

  2. Mix the rum with the crumbled cake, but don't form a paste.

  3. Melt the chocolate (always over steam).

  4. Heat the cream in a saucepan till it is simmering and mix it well with the melted chocolate.

  5. Make small pieces of the walnuts and add them to the chocolate and cream mixure and mix well again.

  6. Empty the cake crumbs into the mixture above and mix till it forms a solid paste which can be rolled into balls. Note: You may need more/less of the cake crumbs depending on how watery/viscous the chocolate and cream mixture is.

  7. Roll them into balls!!!! You can put a thin layer of melted butter or ghee (clarified butter) on your palms so that the stuff doesn't stick to your palms while mixing.

Merry Christmas, and have a Great New Year!! :) :)


Barbara said...

Why is there no rum in the recipe for chocolate rum balls??
You also mentioned chocolate sponge cake is it of any specific type?

dhruv said...

sorry, I think I left out a key ingredient!!

dhruv said...

The chocolate sponge cake is any chocolate sponge cake you can get from shops like monginis. It is the one used to make fruit custard -- something plain and simple.

ps. The recipe is fixed to include rum as well.

Barbara said...

Ok thanks, I guess the quantity will depend on me.

dhruv said...

yes, but just make sure you don't get carried away and add too much because it will prevent the cake and chocolate from binding if you add too much rum (since it is liquid).