Each time we go home to Kolkata we make it a point to visit Nahoum’s in New Market. This store has been at this place from 1916. Rulers have come and gone, the country has changed it’s boundaries, cities have changed name around it, but Nahoum has stuck to it’s origins. My favorite at Nahoum is their rum-balls. It is an European delicacy that had reached the shores of Kolkata via the British. It is generally made in the bakery with the left over cake/cookie crumbs bound together with chocolate and flavored with rum. Rum-balls taste the best after a few days of making them when the taste of Rum matures.
It had been some time since I last sent some goodies with my husband for his team-mates. Generally I send some Bengali sweets like Rasgulla/Sondesh but this time I thought of making a fresh batch of Rum-ball. Even though the rum-ball has it’s roots in Europe, it takes me back to my roots in Kolkata.
- 500 gms. chocolate cake
- 100 ml. golden rum
- 4 tbsp. dark raisin
- 4 dried plums
- 4 candied cherry
- 10 roasted almonds broken roughly
- 3-4 tbsp. powdered sugar or honey
- 1 tbsp. cocoa powder ( plain or Dutch processed)
- 1/2 + 1 cups semi sweet cooking chocolate bar ( instead you can use 2 cups semi sweet chocolate chips)
- 1 cup white chocolate chips or white cooking chocolate
- 2 tbsp. unsalted butter
If you are making chocolate cake don’t use it on the same day. Use after a day or two so that the cake becomes a bit dry.
Cut all dry fruits into tiny pieces and soak them in 30 ml. of rum. Best if you can soak it overnight.
Cut cake into small pieces and put it in a blender. Give them a very quick pulse to make coarse crumbs. Put all the crumbs in a big mixing bowl.
Now take the soaked dry fruits in the blender and give a very quick run of a second or two to just crush them. Just make sure you do not process the nuts into a paste.
Add the crushed dry fruit mixture to it along with powdered sugar,cocoa powder and rum. mix thoroughly with a spoon.
Now take half a cup of semi sweet cooking chocolate or chocolate chips in a microwave safe bowl and warm it up for 30 seconds. Give it a stir and heat it up for another 30 seconds. Take it out and mix it with a spoon. If it is already melted fine, else you can again heat it up for another 10 or 20 second. Remember to take it out and stir it every 30 seconds, else the chocolate will burn and become unusable.
Add the melted chocolate to the cake mixture little at a time and keep mixing. You will notice that after mixing the ingredients together, the batter is quite sticky. To prevent your hands from becoming a mess and to ease the process of making balls chill the mix for at least 30-45 minutes.
Cover the bowl with a cling wrap and let the mixture cool in the refrigerator for about 30- 45 minutes till it hardens a little.
Take it out and shape them into 1 inch balls with your hands. Place them on a cookie tray lined with butter paper.
Once you are done, then comes the glazing. Take 1 and 1/2 cup of dark chocolate and 1 tsp. of unsalted butter in a microwave safe bowl and heat them up for 30 seconds. Stir it and again heat it for another 30 seconds. Take it out and mix well to make a lump free chocolate glaze.
Dip each ball in the glaze of melted chocolate, making sure that the entire ball is coated with chocolate. Using a fork remove the ball from the glaze allowing any excess glaze to drip back in the bowl.
Place the glazed ball on the cookie tray lined with butter paper. when you are done place the tray in the refrigerator to allow the chocolate to harden.
By this time mix 1 tsp. of unsalted butter with white chocolate chips and make a white chocolate sauce following the same procedure as described before. Let it cool down a bit then pour it into a pastry bag. Cut a small hole in the corner and drizzle it over the rum balls.