Sweet 'n' Savoury: Rum Balls-Perfect seasonal Indulgence

Indulgence is the act of indulging or gratifying a desire

Indulgence!

Winter is the season of Indulgence. I am sure all of you have been digging into your favorite comfort food this season, promising yourself with each bite that this one will definitely be the last! As much as I am a believer in eat and live healthy, I guess its time of the year to leave behind your whims and worries and enjoy everything. The best way to do that is by limiting your intake, very strictly. And that is the reason I make very little portions, like how I made lesser than 1/4 of the recipe from my favorite site Joy of Baking.

This recipe is so versatile that there is a substitute given for almost each ingredient and as described by Stephanie Jaworski(Joy of Baking) these rum balls are the perfect adult indulgence!

It took me less than half an hour to make these yummy delights and it took hardly a minute for them to disappear!! Loved by all with the slight hint of rum and chocolate topping, these rum balls were an instant hit. Vaanya, my baby, eyed them and wondered why we were not sharing it with her. So, she got a chunk of the chocolate topping to satisfy her choco-lover genes!!

Ingredients: For 5-6 rum balls

1/4 cup cake crumbs(I used my leftover cupcakes)You may use wafers, digestive biscuits or cookies
1/4 cup toasted and ground almonds(you may substitute with hazlenuts, pecans or walnuts)
2 tbsp powdered sugar(If you are using digestive biscuits, wafers or cookies with less sugar then increase sugar to 4 tbsp or adjust to your liking)
1 tbsp cocoa powder(I did not use as my cupcakes were already very chocolatey)
1/2 tbsp liquid glucose(you may substitute with honey)-used to bind the ingredients together
2 tbsp rum (You may adjust to your liking)You may replace with orange or apple juice if you do not want alcohol.

For topping:

Melted dark chocolate (about 3 tbsp)for coating the rum balls
Melted white chocolate(about 1 tbsp) for drawing lines on the rum balls

Procedure:

To toast nuts - Preheat oven to 180 degree Celsius and toast nuts on a baking sheet for 8-10 mins or until lightly browned.Alternatively you may toast nuts in a pan on the gas stove. Cool completely and pulse them finely in your food processor.

Take a bowl and crumble the cupcakes finely.(If using cookies or wafers pulse them finely in the food processor)

Add the toasted and ground almonds.

Add powdered sugar, cocoa powder(I did not use this as said earlier) and mix well.

Now add liquid glucose or honey and rum. Mix very well.

If you get a sticky mixture(I did not), refrigerate the mixture for half an hour before shaping them.

Shape the mixture into 1" balls. I got 5 such.

Melt dark chocolate on a double boiler or microwave for 1 min (watch every 20 secs) Add 1/2 tbsp of butter and mix well. Dip the rum balls in chocolate, take out and keep aside on a plate to set.

Meanwhile melt white chocolate on a double boiler or microwave for 1 min, watching every 20 secs. Put the chocolate in a ziplock bag or any plastic and snip off the end. Pipe lines on the rum balls.(Mine came out very roughly as you can see). Let it set.

Alternately you may roll the rum balls in icing sugar(or powdered sugar), cocoa powder, sprinkle or even finely chopped nuts.

Can be stored in an air-tight container for several weeks, if made in bulk.