Twelve days of cookies: Rum Balls

Welcome to Day 11 of

The Twelve Days of Cookies!

From December 1-12th I’ll post a new cookie (or holiday treat) recipe every day – inspiration for your holiday entertaining or cookie exchanges!

The recipes I’m sharing are small batch (each recipe makes 1-dozen) that are simple to prepare and that use everyday ingredients and equipment (hint, a small loaf tin and electric hand beaters are your friends for so many of these recipes!) so hopefully you’ll be able to whip up any of these on a whim.

Okay, okay, okay these are not cookies but they definitely are the stuff of Christmases past, although mum used to make these a different shape. The original recipe comes from a Christmas treat leaflet published by The Australian Women’s Weekly in December 1971 and it was the first homemade chocolate recipe I remember. So fancy!

The recipe is actually really simple to do although there are a couple of steps that you complete in the opposite order that you might expect (adding the creamed butter to the egg yolk, not the other way around) and the original directions call for the filling to be piped out then dipped in chocolate. Those directions call for you to pipe them out into log shapes and when we were little girls, my sister and I affectionately referred to these as “dog poos” because, well, that’s kind of what they looked like LOL.

They are super rich (hello butter, chocolate and egg yolk as the only ingredients in the filling) so the smaller log shapes are the perfect size. However I’m a traditionalist I guess and I just prefer a regular truffle shape, not the logs. Also, the logs still make me laugh!

This is not a complicated recipe but you might get in a mess – the truffle interior is pretty melty as soon as you (or the cookie scoop or the melted chocolate) touch it so you do have to work quickly. But it’s worth it, these are SO delicious!

Yield: 12

Rum truffles

Print

Simple festive rum truffles.

Prep Time 15 minutes

Chill Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

For the truffles

• 100g semisweet chocolate, broken into small pieces or chocolate chips
• 3 tablespoons salted butter, room temperature
• 1/2 large egg yolk
• 1 teaspoon rum

For the coating

• approximately 150g semi sweet chocolate
• Chocolate sprinkles

Instructions

Make the truffle interior

1. Melt the chocolate (either in a bowl set over a pot of simmering water - don't let the bottom of the bowl touch the water - or in a microwave at 50% power in short bursts of 30 seconds until completely melted). Set aside to cool slightly.
2. Beat the butter in a small bowl using electric hand beaters until fluffy and creamy and slightly pale (approx 2 minutes).
3. Using the same electric hand beaters (don't worry about washing them) start to beat the egg yolk, slowly incorporating the butter on the beaters.
4. Continue to beat the yolk, adding around 1 teaspoon of the butter at a time, until all the butter is incorporated. The mixture will be very smooth.
5. Pour in the slightly cooled melted chocolate and beat on low speed until completely incorporated.
6. Add the rum and stir to combine.
7. Chill the mixture for a minimum of 1 hour.

Assemble the truffles

1. Line a baking tray with parchment paper.
2. Melt the chocolate (either in a bowl set over a pot of simmering water - don't let the bottom of the bowl touch the water - or in a microwave at 50% power in short bursts of 30 seconds until completely melted). Set aside to cool slightly.
3. Remove the truffle filling from the fridge and, working quickly and using a small cookie scoop, scoop out 12 truffles.
4. Using a small spoon drizzle the slightly cooled melted chocolate over the tops of the truffle domes - work quicky and use the spoon to smooth the chocolate all the way around to coat the entire surface.
5. Sprinkle with chocolate sprinkles.
6. Refrigerate until ready to serve (bring them to room temperature around 10 minutes before you serve).

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cuisinart 5-speed hand mixer
• 
  OXO Good Grips Small Cookie Scoop
• 
  Wilton Chocolate Jimmies

did you make this recipe?

please leave a comment or review on the blog or share a photo and tag me on Instagram @eatlivtravwrite !

Of course, you could totally change these up by adding a different liqueur  or even make them non-alcoholic by adding flavour extract – mint, orange etc… SO many possibilities!

Check out the rest of the:

The Twelve Days of Cookies

Day 1: Easy Three Ingredient Shortbread

Day 2: Jam Drops

Day 3: Chocolate Caramel Slice

Day 4: Melting Moments

Day 5: White Christmas

Day 6: Langues de Chat

Day 7: Chocolate Coconut Slice

Day 8: Cornflake Biscuits

Day 9: Rocky Road

Day 10: Honey Joys

Day 11: Rum Ball Truffles

Day 12: Giant Florentine Cookie (to share)

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