Friday, December 7, 2012

Day 7: Not so Rummy Rum Balls (Gluten Free)

What is Christmas without the classic rum ball? It seems that every family has their own recipe. Some are rolled in icing sugar, or nuts or the traditional chocolate sprinkles.

This recipe is special in a couple ways, firstly it is gluten free, using ground almonds instead of flour or cookie crumbs, and secondly, there is no rum in my rum balls!

Personally I am not a fan of rum, its too sweet, and I don't like it paired with chocolate as much as other liqueurs. Last year, while making holiday treats, I came up with the idea to make rum balls with Canadian Club Whisky and I was thrilled with the results. You will be too!!  I keep these in the freezer and let them thaw for about 30 minutes before serving.

Makes about 40 - 1" balls.

2 cups of ground almonds
2 cups icing sugar
8 ounces of bittersweet chocolate, grated
2/3 cup Canadian Club Whisky
1 tablespoon vanilla
1/2 cup chocolate sprinkles or sanding sugar

1. In a large bowl, mix the dry ingredients together until well blended.
2. Add the vanilla and 1/2 cup of the whisky. Mix well.
3. Refrigerate for 30 minutes.
4. Roll the dough in small 1" balls. The dough will be quite dry, but the warmth of your hands while rolling will help the balls keep together.
5. Dip the balls in the remaining whisky and roll in sprinkles. You may have to press the sprinkles in place.
6. Let balls set up on plate before serving or storing in an airtight container.

Tip: you can also roll the rum balls in toasted ground almonds or icing sugar, if you don't have sprinkles, but you will not need to dip the balls in whisky first.

No comments:

Post a Comment