Rum Ball Recipe
Vegetable oil, cooking spray
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
6 ounces semisweet chocolate, thinly chopped
3 large eggs
1/2 cup packed light-brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons dark rum
Coarse sanding sugar, for rolling
Preheat oven to 350. Coat a 12-by-17-inch rimmed blazing sheet with cooking spray; set aside. Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, rousing occasionally. Set aside.
Beat together eggs, brown sugar, vanilla, and salt in a big bowl. Stir in chocolate mixture, and then fold in flour.Pour batter into arranged baking sheet. Spread evenly with a rubber spatula. Bake until top is shiny and a cake tester inserted into center appears out with some crumbs attached, about 10 minutes. Let cool totally on a wire rack.
Break up brownie into small pieces; shift to the bowl of an electric mixer fitted with the paddle attachment. With machine on low speed, pour in rum, and mix until crumbs start to come together to form a ball.
Form into 1-inch balls, and roll in sanding sugar to coat. Transmit to a baking sheet; refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature.
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