Karen’s rum balls
Karen McGiffen, Cafe Supervisor at The Poynton, has kindly shared her favourite rum balls recipe with us. Prior to joining the team at The Poynton, Karen worked at the Royal NZ Yacht Squadron and fondly recalls treating the Squadron’s Senior Cobwebs (World War 2 veterans) to rum balls on their birthdays and at Christmas time. One of the things she loved about the role was hearing all of the veterans’ stories and says it’s a privilege working at The Poynton and still getting to hear so many amazing stories.
Bring 100mls of double cream and 25 grams of butter to the boil in a small pan. Put 300 grams of finely chopped milk chocolate in a heatproof bowl. Pour the hot cream mix over the chocolate, leave for 1 minute, then stir until smooth. Whisk in 50mls of dark rum then chill in the freezer for 5-10 mins, or until firm enough to roll.
Cover a baking tray with non-stick baking paper. Roll tablespoons of the chilled mixture into balls in your hands and transfer balls to the tray. Chill in the fridge for one hour or until set. In the meantime, melt 120 grams of dark chocolate in a small heatproof bowl, set over a pan of simmering water. Dip the balls into the melted chocolate with a fork, then shake off the excess and roll on a plate of cocoa powder (about 3 tbsp). If the cocoa starts to get too sticky, add more to the plate. You can also roll the balls in coconut or chocolate hail.
Put the rum balls on a plate lined with baking paper and chill for another hour to set. They will keep for up to a week.