Tuesday, February 2, 2016

Recipe: Coffee rum balls


Praline wannabees with less chocolate is what the title should really say, but I went with the truth instead. So if you're feeling lazy for kneading and turning your oven on, here's something to munch on after lunch.




Coffee rum balls 


350 gr finely crushed vanilla cookies 
250 gr mascarpone cheese
4 T castor sugar
150 ml strong coffee 
1 vanilla bean 
1 T rum essence
1 tsp ground cinnamon
2 T dark cocoa powder 

I would like to point out firstly, that even though we are mixing everything like when children "bake" in the kitchen with their mothers, and as simple as this truly is to make, it is crucial to use quality ingredients. Don't get the cheapest, toughest, tasteless cookies, because coffee will not cover that up.

So I'm sure not much explanation is needed, basically you mix cookie crumbs with the mascarpone cheese in a large bowl. Dissolve the sugar in the warm (not hot!) coffee and add it to the cookie/cheese mixture gradually. Slice the vanilla bean open and scrape seeds out, mix into the dough, along with rum and cinnamon. You can use your stand mixer on dough setting, but I like to keep things as analogue as possible, that way I have even less washing up to do, and so I use my hands. I'm cheap like that!
Cover the bowl with clear plastic wrap and place it into the fridge for 30 minutes.

When it hardened a little take it out and start forming the dough into small balls. Roll them into the cocoa powder and place them on a platter. Keep refrigerated and serve directly from the fridge. Also, keep in mind, that significant amounts of coffee and dark chocolate were used for this recipe, so you might not want to eat them after dinner if you're not a caffeine junkie like some of us.

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