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rum balls
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Brownie Truffles / Rum balls
Author: Teena Agnel
Ingredients
  • 10 Oz 300 grams Brownies
  • 1/8 cup rum Alcohol substitute - Fruit Juice
  • 1 cup 6 oz semi sweet chocolate chips or 70 % dark chocolate bar
Instructions
  1. Crumble brownies in a bowl. Add rum and mash it to a paste.
  2. Scoop the mixture with a cookie scooper or two spoons into a sheet lined with a plastic wrap. Place it in the freezer for 10-15 minutes till its no longer sticky to touch. (If you place it for a long time it will become hard and you will be unable to roll it).
  3. Take it out of the freezer and roll it into smooth balls. Place it back in the freezer.
  4. Meanwhile, place a cup of chocolate chips in a double boiler. Mix it till the chips almost melt. Take it off the steam and smooth the chocolate well. (To melt the chocolate in a double boiler, Pour water in a saucepan halfway through and let it simmer. Add chocolate chips in a bowl and place it over the simmering water making sure that the water doesn't touch the bottom of the bowl).
  5. Put the brownie balls in the chocolate, coat it well with a spoon. Transfer it onto a plastic wrap gently with another spoon or fork. The chocolate will harden.
  6. Once the chocolate hardens drizzle some melted chocolate over the truffles.
Recipe Notes

If you don't want alcohol, use fruit juice. In that case, you will have to store the truffles in the refrigerator. Leave it out at room temperature for about 30 minutes before serving.

I used 14 pieces of bite-sized brownies

For chocolate drizzle: You can use the leftover melted chocolate, darker chocolate or add dark cocoa to the leftover chocolate.

For serving or gifting you can place each truffle in mini cupcake liners.