Monday, December 7, 2009

December 7th-Dark Chocolate Rum Balls

Sundays in my world are enjoyed with morning coffee, often a walk, and with me in the kitchen making our Sunday feast. Yesterday was just that, except I took time out to send Holiday Cards and watch the birds. On Saturday prince charming and I bought a squirrel proof bird feeder. And the birds have come back, so we spent time appreciating the birds.
Today's cookie is Dark Chocolate Rum Balls. What else needs to be said. Really? These are rich, dense and chocolatey. They will complete any holiday party!

Dark Chocolate Rum Balls
Makes 4 dozen

3/4 cup (1 1/2 sticks) unsalted butter
6 ounces bittersweet chocolate, chopped
3 large eggs
1/2 cup light-brown sugar
1 teaspoon almond extract
1/2 teaspoon salt
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons dark rum
Sugar for rolling

1. Preheat oven to 350. Coat a 12-by-17 inch rimmed baking sheet with butter; set aside. Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally. Set aside.

2. Whisk together eggs, brown sugar, vanilla, and salt in a large bowl. Stir in chocolate mixture, then fold in flour. Pour batter into prepared baking sheet. Spread evenly with rubber spatula. Bake until top is shiny and a cake tester inserted into the center comes out with some crumbs attached, about 10 minutes. Let cool completely on a wire rack.

3. Break up brownie into small pieces; transfer to the bowl of an electric mixer fitted with the paddle attachment. With machine on low speed, pour in rum, and mix until crumbs start to come together to form a ball.

4. Shape into 1-inch balls, and roll in sanding sugar to coat. Transfer to a baking sheet; refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature. Dark Chocolate Rum Balls can be refrigerated in an airtight container for up to 1 week.

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