Rum balls are a holiday staple. This recipe is a twist with pecans and maple syrup added to elevate this holiday classic. Make sure to toast the pecans which tones down their bitterness and use high-quality/premium chocolate to match the quality of your Challenge Butter.
- 1 cup pecans
- ½ cup cream
- 6 Tablespoons Challenge Butter
- 6 Tablespoons rum
- 6 Tablespoons maple syrup
- 8 ounces dark (76%) chocolate, chopped
- Cocoa powder for dusting
1Place pecans on a baking tray and toast in the oven at 350 F for about 5-8 minutes. Set aside for 15 mins to cool.
2Grind pecans in food processor into a coarse meal.
3In a saucepan (or a medium bowl in the microwave), heat the cream, butter, rum, and maple syrup.
4Put the chopped chocolate into the mixture and stir until the chocolate has melted. Add the toasted pecan meal (optional: set 2 tablespoons aside for dusting).
5Let the ganache sit at room temperature for at least 1 hour.
6Shape 1-inch sized balls and roll in some left over pecan meal or cocoa powder.
7Keep in an airtight container in the fridge for about 1 week.