Danish Rum Balls (Romkugler) Easy and Traditional Recipe
Instructions. Roughly tear any Danish pastries into bite-sized pieces and crumble up any cakes you are using. In a stand mixer using the paddle attachment or in a food processor, blend the shredded and crumbled pastries and cakes with the rest of the ingredients (apart from the oats and the chocolate vermicelli) until evenly mixed.
Romkugler Danish Rum Balls MySpicyKitchen
Rum Balls are bite-sized, no-bake truffles with chocolate and rum, popular at Christmas. Global variations add twists like condensed milk, wafers, or coconut.. Romkugler - Danish Rum Balls. Romkugler, the quintessential Danish Rum Balls, are a delightful treat that combines leftover cake, jam, and the mellow warmth of rum.
Danish Rum Balls (Romkugler) Easy and Traditional Recipe
Rum balls are especially popular during the holiday season. Typical Danish rum balls with various kinds of sprinkles. Rum balls are a popular Christmas treat in England, Australia, Canada, Germany, New Zealand, the United States, Austria, Slovenia, Hungary, Greece and the Czech Republic.
Learn to make Danish Rum Balls from leftover cake. Recipe Rum balls
Using skewer, lift balls from pan when baked. Repeat with remaining batter. Serve immediately, or keep warm for as long as 30 minutes in a bun warmer or cloth-lined basket on an electric warming tray. Dust with powdered sugar. Break each ball in half, fill with jam, and eat out-of-hand. Great to make with friends.
Danish Rum Balls (Romkugler) Easy and Traditional Recipe
Directions: Give chocolate a quick chop, divide into half (two 50 gram portions) and set aside. Using a food processor or a hand-mixer, process left-over cake, marzipan and cocoa until crumbly. Melt the first half portion of chocolate in microwave or over a water-bath until smooth.
Recipe for Danish Rum Balls (Romkugler) Simply the BEST recipe
In a food processor or a blender take all the ingredients except chocolate sprinkles and blend until everything mix well and comes together. Taste the mixture and adjust sugar, cocoa and rum extract. Transfer to a bowl and refrigerate for one hour. Pinch out a small piece from the mixture and shape into a round ball.
Romkugler Danish Rum Balls Recipe Rum balls, Chocolate recipes
Use a teaspoon or melon baller, and make the romkugler mixture into small bite-sized balls. Roll into balls, then roll in the coconut. Set onto a cookie sheet and refrigerate for at least 30 minutes to firm up a little. Store in an airtight container in the refrigerator for up to 2 weeks.
Learn to make Danish Rum Balls from leftover cake. Recipe Rum balls
After rolling the dough into balls and decorating them with desiccated coconut flake, the bakers would sell the bites the next day for a lower price. The innovation was a win-win situation for bakers and customers. How to make Danish rum balls. Cacao, rum and cake form the base of these rum balls.
Romkugler Danish Rum Balls — Sweet • Sour • Savory
Step 1. Process vanilla wafers to fine crumbs. Step 2. Process pecans until finely chopped. Step 3. Mix to combine wafer crumbs and pecans with honey, bourbon, and rum. Step 4. Shape into balls, then roll in sugar or additional wafer crumbs.
Boozy Holiday Rum Balls Gemma’s Bigger Bolder Baking
Mix all the ingredients in a stand mixer using the paddle attachment until you have a soft dough. Roll the dough into small balls, and let them cool for about 30 minutes before coating. Temper the chocolate, and set up a station for coating. Put the sprinkles in a medium bowl. Place a piece of parchment paper on the counter for the coated rum.
Danish rum balls CookTogether
Gather your ingredients: Vanilla wafers, rum, cocoa powder, corn syrup, and confectioners' sugar. First: pulse the vanilla wafers in a food processor until they are finely ground: Next: add the confectioners' sugar, cocoa powder, and corn syrup: Finely: Add the rum, and pulse until the ingredients form a cohesive mass:
Romkugler Danish Rum Balls — Sweet • Sour • Savory
Just toss them in a mixer with some rum, jam, chocolate, and cocoa powder, shape them into balls, roll them in coconut (or sprinkles, chopped nuts, etc) and voila! A very impressive and decadent dessert. In Denmark, this is a Christmas-related treat, but we would definitely recommend serving it as an easy New Year's dessert too.
Danish Rum Balls, The Plant Paradox Way CreativeInMyKitchen
1. Add the leftover cakes to a food processor and pulse until a paste forms. 2. Add the jam, raw cacao powder and the rum and mix again (also a couple or dates or figs if using). 3. You can taste and adjust ingredients as you like. 4. Form the paste into balls and coat them with shredded coconut. 5.
rum balls Danish food, Christmas food, Food
Romkugler - Danish Rum Balls (makes approx 25) Ingredients: 200 g (7 oz) left-over chocolate cake. 50 g (1.75 oz) marzipan. 1 1/2 teaspoon unsweetened cocoa. 100 g (3.5 oz) semi-sweet chocolate, divided. 1 tablespoon raspberry preserves, seedless. 1 tablespoon imitation rum.
Danish Rum Balls (Romkugler) Easy and Traditional Recipe
Instructions. Pour all the cake leftovers in a food processor and run until they are all crumble. Add jam, rum essence and cocoa powder and run the food processor until the dough has a uniform consistency. Roll the dough into about eight rum balls. Roll the rum balls in coconut flakes or chocolate flakes.
Easy German Rum Balls (Rumkugeln) [Video] Recipe [Video] Christmas
Danish rum balls, called Romkugler, are truffle-like golf-ball-sized sweets that are made of crumbled biscuits, chocolate and rum which are then coated in sprinkles, coconut or cocoa. They can be made very easily and are perfect treats or gifts - particularly at Christmas time or for special occasions. This version has some added coffee in it too.