Gingerbread Rumkugeln

Name: Gingerbread Rumkugeln
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 100 g Dark chocolate; 75 g Butter; 500 g Pulsnitz gingerbread with chocolate; 150 g Rasp chocolate, dark chocolate; 50 g crushed almonds; 7 TABLESPOONS Rum; 1/2 Bottle Rum Flavour; 8 Paper baking cups

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

100 g Dark chocolate
75 g Butter
500 g Pulsnitz gingerbread with chocolate
150 g Rasp chocolate, dark chocolate
50 g crushed almonds
7 TABLESPOONS Rum
1/2 Bottle Rum Flavour
8 Paper baking cups

Directions

1
Roughly chop the chocolate and melt over a warm water bath. Melt butter in a pot. Crumble the gingerbread with your hands or in the universal chopper. Grate chocolate on a deep plate
2
Mix gingerbread crumbs, almonds, rum, rum flavouring, liquid warm butter and chocolate in a bowl. Form 8 balls from the mixture and turn the chocolate in the grater. Press the chocolate down well. Place the finished rum balls in paper baking cups as desired and chill for at least 1 hour or, preferably packed in a tin, leave to stand overnight in the refrigerator.