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Saturday, March 21, 2015

Easter Candy for Grown-Ups: Dark Chocolate Rum Balls


These DIY dark chocolate truffles will melt in your mouth. Unlike other rum balls full of sugar and corn syrup, they have no added sweeteners and it takes only a few ingredients to put them together.

I mixed some pecans into these rum balls for the flavor and texture they add.  You could omit them for a nut-free version, or add another kind of nut, like raw walnuts.

My husband's mom is from Martinique, so we usually have good rum on hand. The varieties that come from this Caribbean island have a unique, exceptional floral aroma that isn't found in rum from other places. I like Trois Rivières and St. James, but you can use any rum you like.

  • 1 pound 72% dark chocolate
  • 1 cup organic heavy cream
  • 1.5 ounces good quality rum
  • 1 cup raw pecan pieces

  1. Line a 6- by 8-inch glass dish (or similar) with parchment paper. Cut a piece approximately the size of the bottom plus 2 extra inches all around (10 inches by 12 inches). Cut a slit into each corner, then press it down and fit it into the corners so that it covers the bottom and sides, and trim anything that extends above the top of the dish.
  2. Prepare a saucepan filled with an inch of gently simmering water.
  3. Add the chocolate and cream to a large glass or stainless steel bowl. Set it on top of the saucepan but do not allow the bottom of the bowl to come into contact with the simmering water. Adjust the heat to the lowest setting and allow it to melt slowly. Do not overheat the chocolate. Once it has just melted, turn off the heat and transfer the bowl to a heat-proof surface.
  4. Stir together the chocolate and cream until they become a smooth and homogenous mixture. Stir in the rum. Stir in the pecans. Pour the mixture into the dish lined with parchment paper. Allow it to cool completely to room temperature.
  5. Transfer the chocolate mixture to the fridge and allow it to chill for at least 2 hours or overnight.
  6. Remove the chocolate mixture from the fridge and allow it to come to room temperature. Lift the parchment paper to transfer the chocolate mixture to a cutting board. Use a long, sharp knife to cut it into 1-inch squares. Roll each one between your palms to shape it into a ball. 
  7. Serve the balls as they are or roll them in ground nuts, shredded coconut, or cocoa powder. Place them in paper-lined cups or arrange them on a plate. Store them in an airtight glass container.

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