Thursday, March 27, 2014

Wake-You-Up Coffee Rum Balls - No Added Sugar

There was chocolate chip and a LOT of broken cookies at home. I didn't want to make chocolate cookies or anything that looked too... "Normal." So I took the initiative to integrate ingredients with stronger tastes and interesting flavours. So this is how I came up with a rum ball recipe that is adaptable to many people's palate.

There is no sugar added to the ingredients. The sweetness comes from the semi-sweet chocolate, the cookies and the rum. So this is how I would describe the taste: chocolatey, not too sweet, not too rum-y, very coffee-y and most of all... coconut-y!

FYI, I recently got a new camera, and somehow, suddenly, pictures don't look the same as in the past. It just saves me from Photoshop editing time!

Alright, less talk.


350g semi-sweet chocolate chips
75g (5 tbsp) heavy cream
25g (2 1/2 tbsp) rum
10g (2 tbsp) coffee beans
25 g (2 1/2 tbsp) coconut powder
8 to 10 graham, social tea or any kind of cookies you have at home
1 tbsp cocoa powder

1. In a bain-marie, melt the chocolate with milk
2. Mash the coffee beans with the cookies. If you don't like it rustic, you can always grind the coffee.

3. Add in some coconut powder. If you don't have powder, you can add shredded dry coconut as a replacement, but not that the taste and texture will be more coconut-y at the end.
4. When the chocolate is well melted and mixed to the heavy cream, add in the rum and mix well.
5. When the rum is well incorporated in the chocolate, add in the dry ingredient mix. Stir well.

6. Remove the ingredients from the bain-marie and start shaping into balls.
7. When the balls are shaped, place them in the fridge for 1 hour so that they solidify and preserve its form.
8. In a bowl, place 1 tbsp of cocoa powder. Place the cooled rum balls in the bowl and shake to distribute the cocoa powder evenly.

9. Let it sit overnight for the rum to settle. And at last, it is ready to serve.

Good luck and enjoy!

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