Quick and easy to make, these apricot-based bonbons are perfect for gifts or last-minute bake-sale contributions.
About 2 dozen rum balls
Active Time: 20 minutes |
Total Time: 50 minutes
10 ounces dried apricots, (1 1/2 cups)
2/3 cup hazelnuts, toasted (see Tip)
2/3 cup confectioners' sugar
1/4 cup light or dark rum
2 teaspoons freshly grated orange zest
3 ounces bittersweet (not unsweetened) chocolate
Combine apricots and hazelnuts in a food processor; pulse just until finely chopped. Transfer to a medium bowl. Stir in sugar, rum and orange zest. Roll the mixture into 1-inch balls, arranging them close together in rows on a baking sheet; set aside.
Melt chocolate in the top of a double boiler over hot, not boiling, water. Remove the top pan from the heat and let stand for 1 minute to cool slightly. Dip a table knife into the melted chocolate and drizzle it decoratively over the tops of the candies. (Alternatively, spoon the chocolate into a plastic sandwich bag and cut a tiny hole in one corner. Pipe the chocolate over the candies.) Refrigerate until the chocolate has set, at least 30 minutes.
Per rum ball :
3 g Fat;
1 g Sat;
1 g Mono;
0 mg Cholesterol;
15 g Carbohydrates;
1 g Protein;
2 g Fiber;
9 mg Sodium;
170 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate, 1/2 fat
Tips & Notes
Make Ahead Tip: Refrigerate in an airtight container for up to 1 week.
Tip: To toast hazelnuts: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.