Nougat rum balls

Name: Nougat rum balls
Cook time: 40 min
Total time: 40 min
Yield: 36
Ingredients: 100 g chopped almonds; 200 g firm nut nougat mass; 400 g Whipped cream; 2 packages Cream stabiliser; 1 (500 g) Vienna floor dark; 75 g Fresh cream; 1 package Vanillin sugar; 1-2 TABLESPOONS Rum; 50 g Plain grated chocolate; 4 TABLESPOONS Cocoa powder; 7-10 Tbsp icing sugar and 36 paper praline cups (3 cm Ø)

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 36

100 g chopped almonds
200 g firm nut nougat mass
400 g Whipped cream
2 packages Cream stabiliser
1 (500 g) Vienna floor dark
75 g Fresh cream
1 package Vanillin sugar
1-2 TABLESPOONS Rum
50 g Plain grated chocolate
4 TABLESPOONS Cocoa powder
7-10 Tbsp icing sugar and 36 paper praline cups (3 cm Ø)

Directions

1
Roast the almonds without fat in a pan until golden brown. Finely dice the nougat. Whip the cream until stiff and let the cream firmer trickle in. Crumble the Vienna base in a bowl. Add cream, crème fraîche, vanilla sugar, rum and half of the almonds.
2
Knead everything into a dough. Carefully fold in the nougat. Shape the dough into about 36 balls with your hands. Turn the balls into grated chocolate, cocoa or almonds and refrigerate for about 1 hour. Dust with icing sugar as desired and serve in paper praline cups (3 cm Ø)