Rum Balls

These sweet treats have a cool story that started in Denmark. A long time ago, bakers came up with a clever idea. At the end of each day, they often had leftover cakes and pastries that hadn't sold. Instead of throwing them away, they found a way to reuse them by making Rum Balls. By the way, that is the official name, but you can also avoid adding rum :)

In this recipe you will see how to turn leftover cake into delicious treats that can be served as small bites in your next hosting party with friends or to try something fun with the children.

It’s a great way to avoid wasting food. You can keep adding your leftover cake to a container in the freezer until it’s full. Then, it's the perfect time to turn those leftovers into delicious rum balls.

After you try these, you will never let any cake leftover go to waste!

Raspberry Slices

Tartlets with Chicken and Asparagus

Rum Balls

Prep Time-35 minutes
Cook-time-30 minutes
Total Time:35 minutes
Yield:30 pcs.

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Instructions

Process the cake leftovers into fine crumbs in a food processor.
Melt the chocolate in the microwave or over low heat, stirring constantly, using a double boiler.
Add the melted chocolate, marzipan, rum, and jam to the food processor and process until it forms a cohesive truffle mixture.
Taste the truffle mixture well, adjusting with more jam, chocolate, rum, or marzipan according to taste.
Shape the rum balls into suitable sizes (8 gr each) and roll them in desiccated coconut, finely chopped nuts, or dusts of freeze-dried berries.

Ingredients

250g mixed cake leftovers
100g dark chocolate
50g marzipan, coarsely grated
1 tbsp dark rum (can be avoided)
2 tbsp raspberry jam
2 tbsp almond flour, if necessary
30g desiccated coconut, finely chopped hazelnuts, or dusted freeze-dried berries