Chestnut-Marzipan Rum Balls
12
- Prep Time35 mins
- Total Time1 hr 35 mins
- Makes30
The flavours of chestnut and almond marry beautifully. A little flaky salt adds crunch and contrast.
Ingredients
2 cups ground almonds
1 cup icing sugar
2 100-g pkgs roasted chestnuts, patted dry
1 tbsp dark rum
1/8 tsp salt
225-g pkg semi-sweet chocolate, finely chopped
1 tbsp refined coconut oil
1/4 tsp flaked sea salt, such as Maldon
Instructions
WHIRL almonds with icing sugar in a food processor until very finely ground. Add chestnuts, rum and salt. Whirl until mixture starts to come together. Scrape into a bowl. Cover and refrigerate until marzipan is not sticky to the touch.
LINE a baking sheet with parchment. Scoop out 2-tsp portions of marzipan mixture. Use lightly damp hands to roll into balls. Arrange 1 in. apart on prepared sheet. Freeze until firm, about 1 hour.
MICROWAVE chocolate with coconut oil in a small bowl until almost melted, 1 min. Stir until smooth.
USING 2 forks to hold a ball, coat with chocolate. Let excess chocolate drip off, then return to baking sheet. Immediately sprinkle with a few flakes of salt (chocolate will firm up very quickly). Repeat with remaining balls. Serve immediately or refrigerate up to 5 days.
Nutrition (per serving)
Calories 36, Protein 2g, Carbohydrates 12g, Fat 5g, Fibre 1g, Sodium 19mg.
