Recipe: Rum And Chocolate In One Delicious Bite

Here’s the perfect way to use leftover chocolate cake.

Easy to make chocolate rum balls. (Photo: The Quint)

If you’ve got chocolate cake left overs in your fridge, here’s a decadent way to eat it.

Ingredients

50 gms raisins
345 gms chocolate cake
3 tablespoons dark rum
1 tablespoon condensed milk
220 gms chocolate (50% dark) – split into 165gms + 55 gms
Cocoa powder for dusting

Method

Soak the raisins in dark rum until they have plumped up.

Plump, juicy raisins add incredible flavour the rum balls. (Photo: The Quint)

Crumble the cake well.

Cake crumbs from a leftover cake. (Photo: The Quint)

Add rum and condensed milk and bring the crumbs together like you would work with dough.

The cake used here is an oil-based one, you might need to increase the rum/ condensed milk if you use a slightly drier cake. (Photo: The Quint)

Add the plumped-up raisins to the mixture. Shape into 1-inch balls. Should make about 20 – 22 balls. Cover and place in the refrigerator for about 30 minutes.

Mix until well combined. (Photo: The Quint)

Shape into 1-inch balls. Should make about 20-22 balls. Cover and place in the refrigerator for about 30 minutes.

Refrigerate the rum balls until set. (Photo: The Quint)

In the meantime, heat 1-inch of water in a saucepan and place a heatproof bowl that fits snugly over the saucepan. At no point should the water in the saucepan touch the bowl. Place 165 gms of chocolate in the bowl and melt it while stirring continuously.

Stir to ensure the chocolate doesn’t burn. (Photo: The Quint)

When more than half the chocolate has melted, turn off the heat and continue to whisk, to continue melting it. Now add the remaining 55 gms of chocolate and whisk until completely melted.

Add 55 gms of dark chocolate to the melted chocolate. (Photo: The Quint)

Place each rum ball in the chocolate and use 2 forks to move them around in the chocolate. Once coated, let the excess chocolate drip from the bottom.

Make sure the rum balls are completely coated with chocolate. (Photo: The Quint)

Place them on a parchment-lined baking sheet. Work quickly while doing this.

Make sure the extra chocolate is drained before you place it. (Photo: The Quint)

Once the chocolate has set, dust with cocoa powder. You can also add sprinkles soon after you place each rum ball on the parchment paper to dry.

Satisfy your sweet tooth with these chocolate rum balls. (Photo: The Quint)

Recipe: Tarika Singh
Camera: Chintamani Wagh & Divya Talwar
Edit: Veeru Krishan Mohan
Producer: Divya Talwar