Zutaten für Chocolate Orange Rum Balls
- Vanilla Wafers
- 50g unsweetened cocoa powder
- Light Corn Syrup
- Powdered Sugar
- Walnuts
- Bacardi O Rum
- 50ml dark rum
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Zubereitung von Chocolate Orange Rum Balls
- Combine the crushed biscuits, cocoa powder, icing sugar, and orange zest in a large bowl. Mix well.
- In a separate bowl, melt the dark chocolate and butter together in a microwave or double boiler.
- Once melted, stir in the rum and orange extract. Mix until well combined.
- Pour the melted chocolate mixture into the biscuit mixture and combine until thoroughly mixed. The mixture should form a dough.
- Cover the bowl with cling film and refrigerate for at least 2 hours, or until the mixture has firmed up.
- Once the mixture is firm, roll it into small balls (approximately 1-inch in diameter).
- Melt the milk chocolate and drizzle over the rum balls.
- Optional: Roll the rum balls in cocoa powder, chopped nuts, or sprinkles for extra decoration.
- Place the rum balls onto a baking tray lined with baking paper and refrigerate for another 30 minutes to allow the chocolate to set.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
17g
Fat
9g
Carbs
9g
