Coconut and Almond Rum Ball

Difficulty

Medium

Ingredients

Serves: 4-5

Chocolate sponge eggless 250 gm
Dark chocolate (55% -70%) 100 gm
Single cream (20-25%fat) 150 ml
Almonds 100 gm
Castor sugar 100 gm
Instant coffee powder 10 gm
Dark rum 15 ml

Preparation

Heat cream in a pan, give it a boil and remove from heat. Add the chocolate and keep aside till slightly cool and then mix well.
Toast the almonds in the oven at 180 degree Celsius for 8-10 mins. Roughly chop the almonds.
Heat castor sugar in a pan and caramelise, add the roughly chopped almonds and remove the nougat on to a parchment paper. Crush the nougat with a rolling pin till slightly coarse.
In a mixing bowl crumb the chocolate sponge till breadcrumb consistency, add half the chocolate ganache, instant coffee powder dissolved in a teaspoon of water, rum, and mix with hands till the mixture is even in consistency.
Now add 2/3 of the crushed almond nougat into the mix and form in to small round balls (35-40 gm) and refrigerate.
Once slightly set, coat the rum balls with the remaining chocolate ganache.
Garnish with almond nougat and serve

Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.