Indulgent, chocolatey, rum-soaked cake pops that are perfect for dessert all year round and require no baking.
Rum balls were originally developed by bakeries as a way to use leftover cakes and trimmings, but now they can upstage the real thing. The rum adds a different depth to the recipe and the spices just bring a wonderful kick to it. They also work great as a gift as they are easy to make, transport, and consume. You'll be eating this stuff by the bucket load.
The recipe calls for pre-made cake, so you can either bake a cake in advance or use leftovers of an older cake (an older cake is preferred as it is drier and absorbs more of the rum).
1 tsp of cardamom
1 tsp of cinnamon
1/4 tsp of clove powder
A pinch of nutmeg
A pinch of salt
120 mL of rum
2 tbsp of cashews
2 tbsp of almonds
2 tbsp of walnuts
2 tbsp of raisins (optional)
250g of dark chocolate
200g of vanilla or chocolate cake
In a food processor, grind the nuts till a crumble-like consistency is achieved.
In a bowl, mash the cake into small morsels with your hands. Fold in the ground nuts and mix.
Add the cardamom, cinnamon, clove powder, nutmeg, and salt and mix again.
Pour in the liquor and form balls using hands. Make small balls and put them on a tray lined with parchment paper and let them rest in the fridge for an hour.
Meanwhile, melt the chocolate gently in a double broiler.
Remove the balls from the fridge and with the help of a fork dunk in the chocolate to coat.
Let the rum balls rest in the fridge for another hour to solidify the chocolate.
Optionally, top with sprinkles or white chocolate.