Spiced Ginger Rum Balls
Spiced Ginger Rum Balls
- Level: Easy
- Yield: 4 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 68
- Total Fat
- 4
- Saturated Fat
- 3
- Carbohydrates
- 6
- Dietary Fiber
- 0
- Sugar
- 4
- Protein
- 1
- Cholesterol
- 19
- Sodium
- 26
- Total: 2 hr 30 min
- Prep: 20 min
- Inactive: 2 hr
- Cook: 10 min
- Level: Easy
- Yield: 4 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 68
- Total Fat
- 4
- Saturated Fat
- 3
- Carbohydrates
- 6
- Dietary Fiber
- 0
- Sugar
- 4
- Protein
- 1
- Cholesterol
- 19
- Sodium
- 26
- Total: 2 hr 30 min
- Prep: 20 min
- Inactive: 2 hr
- Cook: 10 min
Ingredients
Vegetable oil cooking spray
1 1/2 sticks unsalted butter, cut into pieces
6 ounces bittersweet chocolate, finely chopped
3 large eggs
1/2 cup packed dark brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt
1/4 teaspoon roasted ground ginger
3/4 cup unbleached all-purpose flour
1/4 cup spiced dark rum
Colored sanding sugar, for rolling
Directions
- Preheat the oven to 350 degrees F. Coat a rimmed baking sheet or a jelly roll pan with cooking spray.
- Combine the butter and chocolate in a small metal or glass bowl set over a pan of simmering water. Melt the chocolate, stirring occasionally.
- Whisk the eggs, dark brown sugar, vanilla, salt and ginger in a large bowl. Stir in the melted chocolate and then the flour. Pour the batter into the prepared pan and spread with a spatula. Bake until a toothpick inserted into the middle comes out mostly clean with a few crumbs, about 10 minutes.
- Use a spoon to scoop the brownie into a bowl and beat together with the rum until crumbs start to come together to form a ball. Scoop with a cookie scoop to make 1-inch balls and roll between your hands. Roll in sanding sugar and refrigerate until firm, about 2 hours.
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kathyhuggins53
I thought I'd give it a try. Just tastes like a round gummie brownie.<br />No taste of rum or ginger. Don't waste your time or money.
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