Rum Balls

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Top Rated Recipe

Chef Ajay Chopra

Last Updated: Sep 03, 2019

Rum Balls

About Rum Balls

Table of Contents

An ideal recipe for leftover sponge cake – rum gives a real punch and also a delightful flavour

  • Sponge cake 100 gms
  • Rum 4 tsps
  • Raisins (kishmish) 20 gms
  • Chocolate, grated 100 gms
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  • Take the raisins in a small bowl, add rum for around 15-20 minutes.
  • Crumb the sponge cake and put into a mixing bowl.
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Ingredients

  • Sponge cake 100 gms
  • Rum 4 tsps
  • Raisins (kishmish) 20 gms
  • Chocolate, grated 100 gms
  • Chocolate sauce 100 gms
  • Colourful vermicelli to garnish

How to Make Rum Balls (Stepwise Photos)

Method

  1. Take the raisins in a small bowl, add rum for around 15-20 minutes.
  2. Crumb the sponge cake and put into a mixing bowl.
  3. Take grated chocolate in another bowl and melt on a double boiler and add to sponge crumbs.
  4. Add rum soaked raisins and mix well.
  5. Divide the mixture into equal portions and shape them into balls.
  6. Take chocolate sauce in yet another bowl and spread colourful vermicelli on a plate.
  7. Dip these balls in the chocolate sauce, roll in colourful vermicelli and arrange them on a serving platter.
  8. Serve.

Additional Tips and Tricks

About chef

Chef Ajay Chopra

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

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Key Details:

Prep:30 minutes

Cook time: 3 minute

Difficulty Level: Easy

Course: Snack

Cuisine: Hungarian

Key Ingredients:

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