Thursday, December 31, 2009

Twelve Treats of Christmas-Chocolate Rum Balls

So this is the last installation in my "Twelve Treats of Christmas" series. I didn't quite get this last one out on time. I hope you'll forgive me; I promise I have a fantastic excuse! M took me back to his home state of Oregon over Christmas to meet his mom, step dad, sister, youngest brother, nephew, and grandfather. I had the most amazing trip getting to know M's family and spending Christmas day with them. They were warm, inviting, friendly, and a whole lot of fun. I spent quite a bit of time in the kitchen with M's mom, who is a fabulous, and I mean FAB-U-LOUS cook. She let me in on a few secrets (most of them about cooking) and taught how to make M's favorite pumpkin chiffon pie. I even got to see snow!

Even though his family drew names for a gift exchange, I couldn't show up empty handed for his mom. I mean, come on...everyone has a super power they use to win over people (especially moms!) and mine just happens to be baked goods. I'm sure you all understand. When deciding what to bring, it was very easy. I immediately knew I wanted to bring my often requested holiday favorite, chocolate rum balls.

I first made these about five years ago. They went fast and I promptly made up another batch. Every year since then, I've gotten multiple requests to make them and am always happy to oblige! They taste much stronger than they actually are, which is fine by me! I like that you can actually taste the rum in these. Just be sure you use a good quality dark rum because it isn't baked out.

Merry (late) Christmas and cheers to a happy, healthy, and prosperous 2010!

Chocolate Rum Balls
adapted from Martha Stewart, "Holiday Cookies", December 2005
printer-friendly recipe

vegetable oil cooking spray
3/4 c. (1 1/2 sticks) unsalted butter, cut into pieces
6 oz. semisweet chocolate, finely chopped
3 large eggs
1/2 c. packed dark brown sugar
1 tsp. pure vanilla extract
1/2 tsp. coarse salt
3/4 c. all-purpose flour
1/3 c. dark rum
coarse sanding sugar, for rolling

1. Preheat oven to 350. Coat a 12-by-17-inch jelly roll pan with cooking spray; set aside.

2. Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally. Set aside.

3. Whisk together eggs, brown sugar, vanilla, and salt in a large bowl. Stir in chocolate mixture, then fold in flour.

4. Pour batter into prepared baking sheet. Spread evenly with a rubber spatula. Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 10 minutes. Let cool completely on a wire rack.

5. Break up brownie into small pieces; transfer to the bowl of an electric mixer fitted with the paddle attachment. With machine on low speed, pour in rum, and mix until crumbs start to come together to form a ball.

6. Shape into 1-inch balls, and roll in sanding sugar to coat.

7. Transfer to a baking sheet; refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature.

*Rum balls can be refrigerated in an airtight container up to 1 week. Makes approximately four dozen.

One year ago: red velvet cake with cream cheese frosting


KMAYS said...

You saved the best for last! I love rum and bourbon balls.

Bridget said...

I've never really had bourbon balls, but these look fantastic. And I'm so glad you had a great trip to Oregon!

melslatt said...

love love love rum balls and I forgot to make them this year! These look delicious. Glad the trip went well : )