Rum ball

Rum balls or in German “Rumkugeln” are almost mandatory for Christmas but, in my opinion, they taste awesome throughout the whole year. The rumballs are made after a traditional Austrian recipe from the good old times, when the emperor Franz Josef used to reign Germany and Austria.  In fact you don’t even have to bake them in the oven. Mix all ingredients per instructions together and you will get an unforgettable chocolate delight for Christmas and the Holidays.

Ingredients (30 pieces)
Dark dough
100 g powdered sugar
100 g almonds ground
100 g semi-sweet baking chocolate grated
1 egg white
some rum
cocoa unsweetened

Light dough
1 hard boiled egg yolk
30 g butter
1 vanilla bean
1 tbsp powdered sugar

Baking Instructions
– For the dark dough mix all ingredients thoroughly.
– For the light dough press the egg yolk through a sieve and mix it with the remaining ingredients; keep it cold.
– Make balls out of the dark dough of walnut size; the light dough should have the size of a cherry pit (so quite small).
– Place in each dark ball one light one; take the ball slightly apart and fill in the smaller one; then close it. Place them into little matching cups.
– Keep them for 30 minutes in the fridge.
– Roll the balls in the cocoa powder and place them in small paper cups.

Article Source: MyBestGermanRecipes