Everyone asks for my rum balls recipe, and I have tried many variations that include cookie crumbs, chocolate rounds, various sugars, and flavorings other than spiced rum, but the recipe below has the most consistent results providing you don't go overboard and add too many extra splashes of liquor. This makes about 40 rum truffles and by adding toppings like nuts or coconut which make them appear larger you can stretch the recipe further. You can also dip the ball of candy in melted chocolate to coat it if you work really quickly, but it is best to chill the formed balls before you try this step. I will often melt 1/4 cup white chocolate chips in a lunch bag for ten second intervals in the microwave and when it is melted and kneaded to have removed any lumps, I then snip the corner of the bag and use it to quickly pipe stripes or loops onto the finished, topping coated candies to make them look pretty. Even when the mixture fails to set up you can use it as a frosting or you can throw it in the fridge overnight so it's a more workable texture. Just cover it with plastic wrap so the candy doesn't absorb other flavors from the fridge and the rum doesn't evaporate.
- Scant 1/2 cup heavy cream
Heat until just shimmering over low heat, be careful not to scald cream
- 12 oz. of high quality semi-sweet or bittersweet chocolate chips or broken bar pieces
Add to hot cream, melt stirring constantly until smooth
- 1 scant cup of sifted powdered sugar
Remove melted chocolate from heat, add sugar to chocolate, stir until there are no large lumps.
- 4 tablespoons of warmed Captain Morgan's Spiced Rum or liquor of choice
Add to chocolate mixture, stirring constantly until glossy smooth and completely combined.
Chill mixture for at least an hour then use a melon baller to grab rounded portions, roll quickly between palms to smooth edges then roll in a mixture of
1/2 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon cocoa powder
2 Tablespoons of powdered hot cocoa mix
Voila - rum ball city!