I love to share recipes. I’m not one of those who hides them away, not revealing the “secret” ingredient in my sauce or cookie recipe. Which is good, actually, since I have a blog.
But oddly enough, this is one recipe that I’ve held dear to my heart, and I have no idea why. It’s not for sentimental reasons. I copied the original recipe on an index card when I was young, from a recipe in my mother’s collection. The original recipe was actually an Italian cake recipe – Segretto della Dama.
One day about a million years ago I decided to turn the cake recipe into rum balls. I made this recipe twist specifically for a Chocolate and Champagne gala in my town. Being a local cateress, I was asked to participate, and ended up winning! They were definitely a big hit.
Truffles, real ones, are made from chocolate and cream. They are named after the fungus known as truffles because of their physical similarity. Sort of lumpy brown spheres.
Rum balls, on the other hand, have a crushed cookie or cake mixed in with the other ingredients. They’re much less delicate and easier to make, but that doesn’t make them less yummy.
The reason I named this confectionery truffle balls because it’s like a rum ball and looks like a truffle!
I decided to make these truffle balls for my wedding anniversary recently, sort of at the last minute. I didn’t want to make a giant cake for just the two of us, but I knew we’d both enjoy a little sweet treat after dinner. Plus I don’t really bake.
Normally, these rum balls are made with lady fingers – the soft kind – not Savoirdi biscuits, which are the only kind I could find locally.
I decided to cheat a little, even though it’s really not like me to take some major shortcuts in the kitchen. So forgive me, but what I did was pick up a pound cake at the store. I trimmed the sides and weighed it.
So here’s the recipe for my rum balls, or cognac balls, to be exact. I think you’ll find them exquisite, in spite of the purchased pound cake!
This recipe makes about 2 dozen balls
1/2 cup of whole almonds, approximately 2 1/2 ounces or 70 grams
8 ounces Lady fingers or pound cake, broken up
4 ounces unsalted butter, at room temperature
4 tablespoons finely chopped semi-sweet chocolate
1 tablespoon powdered sugar
First, toast the almonds in a skillet on the stove. Let them cool.
Then add the butter, chocolate, and powdered sugar.
Meanwhile, make up a mixture of 2 parts cocoa powder and 1 part powdered sugar in a small bowl. You will only need about a total of 3-4 tablespoons total for this batch of truffles. Alternatively, use a high-quality cocoa mix. I actually used Ghirardelli brand hot cocoa mix. Hmmm. Another shortcut. The cocoa powder and powdered sugar is much prettier.
You can actually roll quite a few balls, and then toss them around in the cocoa mixture at the same time; it saves your hands from getting too chocolatey.
I like to toss the balls in the cocoa mixture, and then also roll them again between my hands, because I feel that way they look more like truffles. But you can leave them nice and powdery if you prefer.
The only problem with these truffles is that they’re not stable at room temperature for long. I wouldn’t serve them at a party that lasted hours, unless I kept replenishing chilled ones. The butter just makes them too soft.
I just freeze them in sealable plastic bags. I also toss some of the leftover cocoa mixture over the top so they don’t end up sticking together.
What you taste when you eat one of these is buttery chocolatey goodness, along with some almond and cognac flavor. They’re quite lovely! And also, what I like, is that they’re little bites.
note: Do not adjust the ingredients in this recipe. If you add too much cake or too many almonds, there will not be enough butter to keep the rum balls soft and moist, and you’ll be disappointed in the texture. Weigh out the almonds to keep the ingredients at the proper ratio.