Name: Rum Ball Filling
Yield: Yield: about 5 pounds 10 ounces (2 kg 560 g)
Ingredients: ¼ cup (60 ml) water; 5 ounces (140 g) nuts, any variety, crushed fine; 12 ounces (340 g) sweet dark chocolate or milk chocolate, melted; ¾ cup (180 ml) dark rum; 4 pounds (1 kg 820 g) baked pastry or cake scraps; 6 ounces (170 g) dark raisins

Preparation info

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

¾ cup (180 ml) dark rum
6 ounces (170

Method

Heat the rum and raisins slightly. Macerate for a few hours.
Place the pastry scraps and water in a mixer bowl and mix with a paddle to a smooth consistency. You may have to adjust the amount of water, depending on how many dry items you are using. Mix until you have a very firm, smooth dough, approximately 10 minutes. Add the crushed nuts and the chocolate and

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Rum Ball Filling

Ingredients

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