Romkugler
Rich cake balls featuring chocolate and rum. Otherwise known as rum balls
Ingredients
- 850-900 g cake leftovers (chocolate cake is a must and also like a roulade with some delicious filling but otherwise, there is a free choice on cakes)
- 1 tsp. vanilla sugar
- 4 tbsp. cocoa powder
- 1 tbsp. romessens
- ½ dl cocoa milk
- 1½ -1¾ dl raspberry jam (150 to 200 ml)
- 150-160 g crumbs (or coconut flakes or something similar. Cocoa nibs are also optional)
Instructions
- Cut any large pieces of cake into uniform sizes and add them to a mixing bowl. Stir the leftover pieces until you get one whole dough.
- Add rum essence and vanilla sugar to the dough and make sure it is fully mixed in.
- Put the dough in the fridge for a few hours - preferably more. It should start off soft and then reach a firmer consistency after being chilled. It is advisable to make the rum balls the next day.
- Test the dough by taking a piece and rolling it in crumbs or coconut flakes to see if you have the right consistency. If it is too hard, add a little more cocoa milk or raspberry jam. If it is too soft, well, then you are a little on it, unless you have more cake leftovers.
- After testing your dough, roll the dough into balls of a size that suits you.
- Roll the rum balls in crumbs, coconut flour, cocoa nibs, or whatever you have chosen.
- Keep the rum balls in the fridge until they are ready to be served.
Notes
Did you know that rum balls are also called truffles? (you can probably also see a similarity between the truffle and the rum ball). They are also called sputnik. There are many names for the dessert.