Making Rum Balls yourself in two Variations, Recipe with many Tips for Truffles and Punch Balls
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
The rum pralines are also called truffles, but the sweet balls have nothing to do with the expensive luxury mushroom.The term punch balls describes a preparation from cake leftovers. So that our knowledge is complete, I have supplemented the cake balls here in the article. The oven remains cold today, the preparation takes only 20 minutes, the delicious chocolate pralines taste young and old. Everything perfect, isn’t it? Then let’s go to the kitchen! Coconut Balls with white chocolate reminiscent of Raffaelo, I’ll show you elsewhere! © Thomas Sixt Food Photographer
Table of Contents
1. Prepare Rum Balls, this is to be noted…The simple chocolates are easy to make, please pay attention to the following points:
- For this recipe use Palmin or Ceres, for other coconut fats you have to add a little more walnuts to the recipe.
- For the preparation you need soft fat, so please take the coconut fat out of the fridge a few hours before preparation.
- You can use standard cocoa, the better the quality, the finer the taste!
- Please have all ingredients weighed and ready so that you can prepare the chocolate mass quickly.
- Use a cold stainless steel bowl to mix the ingredients. I always put the bowl briefly in the fridge beforehand.
- For the typical taste you need a ripe rum. Pralines for children can be prepared with Arak aroma instead of rum.
2. Punch Balls from Cake LeftoversA recommendation in advance for you… If you should ever come to Vienna, then please visit the coffee house Gerstner in the extension of the Kärnterstraße opposite the Vienna Opera in the first Viennese district. Gerstner has the best Punschkrapferl (punch taler) in town and you shouldn’t miss them! Before you come to Vienna, you can try out the following punch balls recipe… Marble cake is a good base for punch balls. © Thomas Sixt Food Photographer
2.1 Punch Balls RecipeFinely crumble 250 g marble cake remains, add 4 tablespoons rum or 1 vial rum aroma and 200 g finely grated dark chocolate, add 1 tablespoon cocoa and 2 tablespoons icing sugar and knead with your hands.
Instead of marble cake you can also use other cake remains or sponge cake. For Christmas baking you can use crumbed specula or gingerbread.I portion the mass in the desired size and then roll it evenly round. Then I roll the balls in cocoa or finely grated chocolate or chocolate sprinkles. Form punch balls from the cake mixture. © Thomas Sixt Food Photographer Of course, you can cover the cake balls with chocolate or even put the balls on wooden skewers, then you would have prepared wonderful cake pops. Cake Pops are another variant of the preparation. © Thomas Sixt Food Photographer
3. Prepare Rum Balls for ChristmasThe Christmas variety of these pralines will surely find fans, here are some additional ingredients tips for the following recipe:
- Add 1 teaspoon cinnamon to the recipe or
- 1/2 teaspoon gingerbread spice
4. Rum Ball RecipeNow quickly into the kitchen for baking without baking 🙂 I wish you good luck!
Make delicious, dark, chocolaty truffles yourself Discover punch balls made from cake leftovers and the variety of Christmas rum ball chocolates.
Coconut Mass with Chocolate
|2-3||tbs||brown rum (For the children version I use rum aroma!)|
|200-250||g||powdered sugar/ iced sugar (I like to use a little less sugar.)|
|1||pc||Lemon (I use the abrasion and the juice.)|
|200||g||soft coconut fat|
|50||g||walnuts (I use optionally for binding!)|
|1-2||EL||cacao (to roll around with!)|
Mix the rum, icing sugar, vanilla sugar, lemon grater, lemon juice and salt in a bowl. Dissolve the ingredients, at Christmas time you can add gingerbread spice or cinnamon.
Stir in the cornflour, soft coconut fat, grated walnuts and cocoa and chill for 30 minutes.
Portion the mixture and form balls, then roll in a mixture of cocoa and vanilla sugar or in chocolate shavings.
You can store the praline mass in the refrigerator for several days and shape it into balls as needed.
I always place the finished pralines in praline cuffs so that they are easier to serve.