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Recipe: Rum balls with STAY SPICED ! Tonkakao
Rum balls are an absolute highlight on every cookie plate during the Advent season. Sweet, creamy, a bit exotic – definitely always worth a sin! We asked SPICEvip Martina from food-stories for her favourite recipe for homemade rum balls – and we promise: her rum balls with tonkakao from STAY SPICED ! are an unforgettable Christmas treat. The cocoa powder contained in tonkakao, the fine tonka beans, Canehl cinnamon, cinnamon and nutmeg blossom as well as crunchy cocoa grue round off the rum balls perfectly in the truest sense of the word.
preparation
The room-warm butter is paired with the grated chocolate, the nuts, the STAY SPICED! Clay cocoa and the rum kneaded. From the mass, chocolate-sized balls are formed. About 20 balls go out. If the rum ball mass sticks very much to the hands, you should simply wash your hands with cold water, then you can easily form balls again. Now the balls are placed in the refrigerator for half an hour. Then you roll them either in the tonkakao of STAY SPICED !, chocolate sprinkles or coconut flakes.
The rum balls with tonkakao can be kept in the refrigerator for about 14 days. But they probably won't be left that long anyway!
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Rum balls are an absolute highlight on every cookie plate during the Advent season. Sweet, creamy, a bit exotic – definitely always worth a sin! We asked SPICEvip Martina from food-stories for her favourite recipe for homemade rum balls – and we promise: her rum balls with tonkakao from STAY SPICED ! are an unforgettable Christmas treat. The cocoa powder contained in tonkakao, the fine tonka beans, Canehl cinnamon, cinnamon and nutmeg blossom as well as crunchy cocoa grue round off the rum balls perfectly in the truest sense of the word.