Chocolate Rum Balls

New year, new take dark chocolate (liquor) ball truffles.

This time, I swapped in spiced rum for the bourbon, used half and half in place of heavy cream, and chopped Virginia peanuts in place of pecans.

The result?

Still wicked tasty, and almost wickedly decadent, but perhaps in a slightly lighter, better for you way.

Because of the half and half and the 60% cocoa dark chocolate, don’t you know – it is practically health food!

•10 oz bag 60% cocoa dark chocolate chips
•1/2 cup half and half
•6 tbsp (3/8 cup) spiced rum
•Chopped Virginia peanuts

Note: when I first made these, as Chocolate Bourbon Balls, we all thought that the 1/4 cup of bourbon called for was a touch oon the light side, and I resolved to do better, with mebbe 1/2 cup. For this batch, I split the difference and used 3/8 cup nice spiced rum, and, the results? Nice!

Chop the peanuts in a food processor or, go old school and use a knife; just remember, you’ll want them chopped fine enough to roll the rum balls in.

Pour the half and half into the rum in a small saucepan over medium heat and bring just tot a simmer, stirring often.

Pour the rum mixture over the chocolate in a bowl and stir until the chocolate is melted and smooth.

Let the chocolate rest for about 15 minutes, then cover the bowl with plastic wrap and stash in the fridge to firm up for two hours.

Full Disclosure: for you eagle-eyed folk, yes, the bowl I am scooping the chocolate into balls from is different from the one I melted it in. I reused an old image.

Once the chocolate is nicely chilled, our your chopped peanuts into a large, shallow bowl (a pie plate works a treat) and line a platter with parchment paper.

Scoop the chocolate into a ball using a teaspoon or a one tablespoon ball scoop, then roll in the peanuts and place on the parchment lined platter.

Stash in the fridge for about an hour, until they are firm, then transfer to a sealed container and store in the fridge for up to one week before serving.

One friend thought these still a touch on the rich side, so perhaps you could try whole milk in place of the half and half.

Adding more rum is always an option, too; of course.

This entry was posted in Appetizers/Munchies, Dessert and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.