STROH Recipes: Rum balls with chocolate glaze

Sweet gift idea for the holidays.

With just a few ingredients and no baking required, these little treats are whipped up in no time. Rolled in desiccated coconut, colorful sprinkles, nuts, or brittle – the variations are endless, and everyone loves them.

INGREDIENTS for 20-25 Pieces

For the mixture:

100 g soft butter
100 g icing sugar
300 g milk couverture chocolate
4 tbsp STROH 80 (alternatively and depending on the desired intensity of flavor, STROH 60 or 40)

For the glaze:

200 g milk couverture chocolate or cake glaze
Colorful sprinkles of your choice
Paper baking cups

Preparation

Cream the soft butter with the icing sugar.
Finely chop the milk couverture chocolate and melt it over a hot water bath.
Mix the melted chocolate with the butter mixture.
Stir in the STROH and refrigerate for 1-2 hours (until the mixture is moldable).
Scoop portions with a teaspoon and shape them into small balls with your hands (sized to fit the paper baking cups).
Cool again for 1 hour.

For the glaze:

Melt the milk couverture chocolate or cake glaze.
Dip the previously shaped and chilled balls into the melted chocolate and sprinkle with colorful sprinkles.
Let them dry on baking paper and serve in paper baking cups.