Rum Chocolate Bombs with Brazil Nuts
Ingredients:
- 1/4 cup Rum
- 8 oz dark chocolate
- 1/2 cup heavy cream, room temp
- Brazil nuts, chopped
- 1/4 cup unsweetened cocoa powder
Directions:
These rum chocolate bombs are perfect with afternoon coffee or an after dinner treat with friends. Servings 8-10. Prep time 30 mins. Cook time 10 mins.
- Create a double boiler: Heat 3 cups of water in a medium sauce pan. Place a larger glass bowl on the saucepan, resting above the water, and be sure no water can get into the glass bowl.
- Add dark chocolate and rum to the glass bowl. Stir occasionally as it melts.
- Add heavy cream, continue to let melt and stir. It will thicken and start turning from liquid to semi-solid.
- Once fully blended together, remove from heat and set in fridge for about 30 minutes.
- In the meantime, spread the cocoa on a flat dish (or plate) and the chopped brazil nuts in a separate dish.
- After 30 minutes, remove rum chocolate mixture from fridge.
- Use a small ice cream scooper to scoop out the chocolates into equal size 1/2 inch size balls. Roll with hands.
- Dip the chocolate ball into the cocoa powder, then the chopped nuts and set aside.
