My boss's wife has a tradition of making rum balls each Christmas. They are her signature item and they are delicious. Some have a truffle center others have liqueur soaked cherry centers. She makes them in three strengths ranging from Kahlua or Cointreau to Bacardi 151. They are always a hit at the company Christmas Party. Matt instantly fell in love with them.
I was lucky enough to have her invite me over for a rum ball making tutorial. We had so much fun making a couple of batches of delicious rum balls. She sent me home with a tray of them to share with Matt. He proposed within a few weeks of that, so she swears it was the rum balls that pushed him over the edge. Hey, whatever it takes right?
She makes them by feel and with years of experience, she makes them the best! I came home with a list of ingredients, but no measurements. So these are a very rough approximation of her rum balls. I didn't make the truffle or cherry centers this time, but they really do take them to the next level. One of these times I am going to have to do them that way too!
Here's the thing about Matt, he loves for his food to bite back. If we go out for wings, he has to order at least 6 of the hottest ones on the menu. The whole time he tells us how good they are his face is red and he's crying. "It's fun" he says while nothing about it looks fun. "I'm fine" he says as I hold on to the phone ready to call 911 when he falls over. (I used to help him eat those Blazin' wings, but my heat tolerance has faded a bit over the years and I have no interest in torturing myself!) Of course when I made Jess's Tailgate Queso, he had to stir in a little of Pops' homemade habanero sauce. The first couple bites were fine, then he hit a hot spot and the tears started flowing!
So it makes perfect sense that he likes the Bacardi 151 version of her rum balls best! It is always fun to watch people try one for the first time. There is the delicious flavor of chocolate that gives way to the warmth of the alcohol. They definitely make your mouth tingle. Matt requested a batch not too long ago. He requests things so seldom that I feel like I need to follow through when he does. We had a trivia night coming up and I was in charge of making some sweets to share, so I knew this would be a perfect time. Matt had fun sharing them with our table and a few people we met in line. He looked quite pleased with himself and his treat. We didn't win the trivia night, but I think I might have won a little extra piece of his heart!
Burnin' Love Rum Balls
Makes 2-3 dozen depending on size
12 oz box of vanilla wafers
1 cup almond flour
1/4 cup cocoa powder
3 T corn syrup
1/2 cup rum
1 lb chocolate for dipping
- Process your vanilla wafers into crumbs in your food processor. Add the almond flour and cocoa powder, process to combine.
- Stir in the corn syrup and rum. Roll into small balls. I usually do a variety of sizes, larger for folks like my husband and a few smaller ones for people who just want to give them a try.
- Refrigerate for at least a half hour.
- When ready to dip, prepare your chocolate by melting and tempering it.
- Dip balls and decorate if desired.
- They may be eaten as soon as they are set, but they are better if you give them a few days to let the flavors really come together. Store in an airtight container at room temperature.