Monday, December 19, 2011

Rum (no actually, Whiskey!) balls - recipes & pictorial

I finally got down to making my rumballs. Actually I used whiskey instead of technically, they are whiskey balls :P I promised some friends the recipe so here it is (it's more approximate than exact measurements):

Makes about 80-100 small whiskey balls -
9x13" chocolate cake (I used Duncan Hines Devil's cake 'cos it was on sale)
2 cups of ground almond
1 cup of heavy whipping cream
5 tablespoons of whiskey (I used Dewar's)
Chocolate rice for coating
Unsweetened shredded coconut for coating (I used Bob's Red Mill)

Make the cake by following the instructions on the cakemix box. Let it cool to room temperature and then crumble it up with your fingers. I actually made mine in 2 batches (1/2 cake and ingredients at a time) 'cos I don't have such a big mixing bowl.

As I couldn't find ground almonds....I bought the slivered one and put them in the blender on grind/pulse functions to grind them to a powdery form.

It's simple to put the whiskey cake dough together - all you need to do is to add the cake crumbs, ground almond, heavy whipping cream & whiskey together and mix them well such that they all come together. Test the mixture for the right texture. I'd suggest to add the liquids in parts so that you don't end up with too wet a dough (just in case!). However, if the dough is too dry, add more liquids but go easy on the whiskey :P You can chill the dough in the refrigerator for about 20min or so if you wish to, so that the dough is less sticky (hence your work less messy later on).

While the dough is chilling, prepare the coatings for the whiskey balls. I used chocolate rice and shredded coconut...but feel free to use other things like powdered sugar, cocoa powder, nuts or crushed candies etc. I toasted the shredded coconut in a pan over the stove (medium heat). Keep stirring the coconut and watch it closely 'cos the shreds do get burned easily. When the coconut shreds start to turn golden and smell's time to turn off the heat. I spread the chocolate rice and shredded coconut onto two separate cookie sheets.

Remove the whiskey ball dough from the refrigerator. I used a mini ice-cream scoop which made my job a whole lot easier. Scoop the dough and drop it on your palm. Use your two palms to roll the whiskey ball into a nice round shape. Then drop the whiskey ball into either of your coating ingredients and roll the ball to coat it nicely and set aside.

Here's how my whiskey balls look after being coated.

I wrapped the whiskey balls individually in red and gold foil. You can also just pop them into miniature cupcake liners. I bought some Christmas-theme tins from Michaels and filled them up with the little whiskey balls. I also added a note that lists the ingredients in case of food allergies.
Well...that's all for the whiskey ball making instructions. The little tins are all out to be delivered to RG's colleagues, neighbors and our helpful sanitation and postal workers today.

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