Ingredients
Chocolate Rum Balls
- 3/4 cup (1 1/2 stick) unsalted butter
- 1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 2 eggs
- 1/2 cup flour*
- 1/2 cup dark rum
For Rolling:
- Rolling: Imperial Sugar Confectioners Powdered Sugar
- Rolling: chocolate sprinkles
- Rolling: Imperial Sugar Extra Fine Granulated Sugar
- Rolling: cocoa powder
- 3/4 cups plus 2 tablespoons cocoa powder
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 325°F. Line an 8x8 baking pan with parchment, spray with cooking spray. Set aside.
- On top of a double boiler, melt butter, sugar, cocoa and salt, stirring occasionally. Let cool for 10 minutes. Add eggs one at a time. Stir in vanilla. Mix in flour until completely combined.
- Pour batter into prepared pan. Bake for 20 to 25 minutes. Let cool completely.
- Break up brownie into small pieces and add to bowl of an electric mixer. Add rum and mix until crumbs form a ball.
- Shape into 1-inch balls. Roll in extra sugar, confectioners sugar, cocoa, and chocolate sprinkles. Keep chilled.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Bree Hester @bakedbree.com.