A fun, and fairly easy dessert for the holidays is Rumkugeln, or in English, rum balls!

Ingredients:

1 stick of unsalted butter

1 cup of powdered sugar

350 grams of chocolate

250 grams of hazeulnuts (grounded)

4 tablespoons of rum

1 tablespoon of Cocoa Powder

1sp Coffee

Sprinkles as needed

Cocoa as needed

Powdered Sugar as needed

First if your hazeulnuts are not ground, ground them in a blender as small as possible. Next, using a hand mixer, beat the butter and sugar until frothy. Then melt the chocolate. We used one pan of boiling water, and held a smaller pan with the chocolate over the boiling water and mixed continuously to ensure the chocolate didn’t stick or burn. We then added the chocolate, hazelnuts, rum, cocoa powder, and coffee to the butter and sugar. Mix everything together. Then let the mixture chill for around 20 minutes, if the mixture is sticky, allow it to chill more. Afterwards, roll the mixture into individual balls and coat in sprinkles, cocoa, powdered sugar, or another ingredient of your choice. Serve and enjoy!

Side Note: For the cocoa we used a Dutch cocoa powder from Savory Spice, and for the coffee we used Helmut Sachers Kaffee Viennese Blend.