|100 g||powdered sugar|
|200 g||milk chocolate, for example, Milka whole milk|
|100 g||chocolate, for example, Milka tender herb|
|4 EL||Rum (54%)|
approx. 20 Min.
approx. 2 hrs.
/ Calories p. P.:
100 g mass yield about 8 pieces, for a total of approximately 40 rum balls.
Churning Butter is very foamy, add the powder sugar through a sieve into the Butter, chocolate melt in a water bath. In the Butter-sugar mixture, the melted chocolate and the Rum and stir. The mass can be about 1 hour in the refrigerator.
Hands in cold water and with the help of a spoon form small balls. The balls in the chocolate sprinkles to roll around. On a plate, and again for about 1 hour in the refrigerator.
In a small cellophane bag (95 x 160 mm) per 100 g of fill-in, with a slip on the tie and maybe a shield, so there is a small gift.