5. Now add 2/3 of the crushed almond nougat into the mix and form in to small round balls (35-40 gm) and refrigerate. 6. Once slightly set, coat the rum balls with the remaining chocolate ganache. 7.

Omit the rum for the teetotallers among you or ramp ... plates to lightly coat and roll the truffle pieces quickly into a ball. Don’t roll the chocolate in your hands for too long or it will ...

Use an ice cream scoop to make balls of ice cream ... Meanwhile, for the sauce, put the raisins and rum in a saucepan with the cinnamon. Bring to the boil, then immediately remove from the ...