Little Balls of Heaven
By: Tanya Kohli
Published: Sunday, May 27, 2012 - 1:13am

Ingredients




Recipe
3/4 cups (75 grams) toasted almonds, finely chopped
1/2 cups (50 grams) finely crushed vanilla wafer cookies
1/4 cup (25 grams) castor sugar (powdered or icing)
1 tablespoon (10 grams) cocoa powder
1 tablespoon honey
1/4 cup (60 ml) Gold Rum
Toppings
Castor Sugar
Cinnamon Powder
Unsweetened Cocoa Powder
Melted Chocolate (Dark)

Preparation

1 I finely blended some whole almonds, toasted them - easy peasy till I realized I should have done it the other way round, but I assume it couldn't have made much difference. Next were the biscuits, also in the blender, till I had them in crumbs. 2 Added the honey (substituted for the originally suggested corn syrup) & the Rum (I used gold rum, not white). 3 Gave the whole thing a little mixing and voila, I had the batter ready. 4 I popped it into the fridge to let it set and become a little less sticky. 5 I also found some 3/4" cupcake liner baking paper cups(there is probably a better way to describe them) that we had picked up from IKEA that seemed like the perfect receptacles. 6 Then came the toppings. Again, I was spoiled for choice by the ingredients available and I went for cinnamon, icing sugar, melted chocolate and cocoa. 7 Although the cocoa ones looked the best to start with, the cocoa would slowly get absorbed by the rum and honey and the balls would like they had no covering at all till you had one.

About

Rum balls seemed like the perfect thing to do for multiple reasons. We had all the ingredients readily available, the lovely online lady suggested I would be done in a matter of minutes and much of the work could be done outside the kitchen, which looked like a war zone. So, even though this is traditionally a Christmas time treat, & we are approaching peak summer in Delhi, this combined two of the most potent entertaining ingredients in the world, what could go wrong? I got right to it.