Rum balls à la Sacher

Name: Rum balls à la Sacher
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 1–2 Organic Oranges; 100 g Sugar; 30–40 g dried soft apricots; 225 g Dark chocolate coating; 30 g Butter; 1 (approx. 170 g) light Viennese sponge cake cake base; 2-3 TABLESPOONS Rum; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

1–2 Organic Oranges
100 g Sugar
30–40 g dried soft apricots
225 g Dark chocolate coating
30 g Butter
1 (approx. 170 g) light Viennese sponge cake cake base
2-3 TABLESPOONS Rum
baking paper

Directions

1
Wash the oranges thoroughly, grate them dry and finely grate the peel. Mix the orange peel and sugar well, place on a large plate and set aside. Finely dice the apricots. Chop 75 g chocolate coating and melt with the butter over a warm water bath. Finely crumble the sponge cake base
2
Mix sponge crumbs, rum and liquid chocolate butter well. Shape them with your hands into balls the size of a walnut (approx. 3.5 cm Ø), pressing apricot cubes into the middle of the balls with a fingertip. Put the balls in a cold place for about 1 hour.
3
Chop 150 g chocolate coating and melt over a warm water bath. Dip rum balls into the couverture and let them drip off for about 15 minutes on a cake rack and let them dry slightly. Then turn the still slightly moist balls in the orange sugar and let them dry completely on baking paper. Pack in tins and store in a cool place
4
waiting time approx. 1 1/4 hours