In some recipes, failure doesn’t stand a chance. It’s not even within the realm of consideration. Failure doesn’t even have your house address let alone a key to the front door.
Such is the case with rum balls. All you have to do is to take chocolate– lots of it– chips and Oreo cookie crumbs. Mix in some whipping cream and melted butter. Why not throw in some booze and even some salt?
The proportions don’t really matter. All the elements inherently work because each could potentially stand on its own. It’s the Travelling Wilburys of recipes– you could have each ingredient as a soloist, but throw them together and you have a supergroup that can do no wrong– never hit a sour note.
And don’t be fooled into thinking that the spherical aspect of the rum ball is really all that important. They could be rum pancakes or rum smoothies and those consuming them could care less.
Some might argue that superior and inferior rum ball recipes exist, but this is not the case. The only bad thing about a rum ball recipe is that it doesn’t make enough.
But for those who just can’t let go of needing a recipe, for those who still need a compass when they’re standing on Mount Everest, here’s a recipe. But feel free to change it. And if you can’t find your measuring spoons or your measuring cups were chewed up by the dog, don’t worry. Just wing it. Failure will remain blissfully ignorant of your venture.
Catastrophically Good Rum Balls
(A redundant name if there ever was one.)
Adapted from Rea’s Top Secret Recipe
3/4 cup whipping cream
1/4 cup butter
3 tbsp sugar (if you want, but I skip this)
3 tbsp rum (make it 4)
1 cup chocolate chips
4 cups chocolate cookie crumbs
Think about adding some salt.
Paper candy cups
Old yogurt containers for storage
Wax paper (for between the layers when placed in yogurt container to store)
1. Put cream, butter and sugar into a double boiler over medium heat and bring to a boil, stirring often.
2. Remove from heat and stir in chocolate chips. Keep stirring until they are melted.
3. Add rum and crumbs (and maybe salt). Mix well.
4. Set in the fridge until firm enough to roll into balls.
5. Roll into balls whatever size suits you or your glutinous friends. I wouldn’t recommend anything larger than a cricket ball. I did tablespoon sized (I finally found my measuring spoons– under the fridge.)
6. Place into paper candy cups and put into an empty yogurt container.
7. The only hard part about the recipe is this: Put the container in the fridge and let them age for a week to ten days for the rum balls to mature and for the rum flavour to really permeate the whole mix.
However, if you want to be really scientific, eat one rum ball each day to taste their progress through step #7. “A rum ball a day keeps failure away.”