HANUKAH RUM BALLS FOR YOUR DESSERT

Ingredients

Original recipe makes 20 chocolate rum balls Change Servings

8 ounces stale chocolate brownies, crumbled

1/4 cup dark rum

3 ounces dark chocolate, chopped

1 ounce dark chocolate, chopped

1 tablespoon cocoa powder, for dusting

Directions

Place crumbled brownies in a bowl. Pour rum over brownies, let soak for 1 minute; stir until mixture forms a paste-like consistency.
Using a 1-inch sorbet scoop or melon baller, scoop out balls of chocolate-rum mixture and transfer each to a plate lined with plastic wrap. Place the plate with chocolate balls in freezer for 15 to 20 minutes, or until firm enough to roll. Remove from freezer, roll each into a smooth ball; return plate to freezer.
Melt 3 ounces chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat. Add remaining 1 ounce chocolate; stir until chocolate is melted and combined.
Remove chocolate balls from freezer; place one ball in melted chocolate and gently move around with a fork to coat completely. Transfer to baking sheet lined with a silicone baking mat. Repeat for remaining chocolate balls.
Dust chocolate rum balls with cocoa powder and serve.