Chocolate Surprise Balls
This is a twist on the classic rum ball recipe. I call it surprise because I use whatever is in the cabinet, and never adhere to the suggested amount. This recipe will make up to 4 dozen depending on how big you make them.
This is a twist on the classic rum ball recipe. I call it surprise because I use whatever is in the cabinet, and never adhere to the suggested amount. This recipe will make up to 4 dozen depending on how big you make them.
- Carbohydrate 5.40281845889698 g
- Cholesterol 30.4866666666667 mg
- Fat 3.21198128291667 g
- Fiber 0.209077736242026 g
- Protein 0.954946126569554 g
- Saturated Fat 1.79013196044792 g
- Serving Size 1 1 Serving (15g)
- Sodium 34.4653335281518 mg
- Sugar 5.19374072265495 g
- Trans Fat 0.257860505973916 g
- Calories 52 calories
Step-by-step
- Preheat the oven to 350 degrees.
- In a large mixing bowl, whisk the eggs, light brown sugar, vanilla & salt.
- In a large metal or glass bowl combine the butter & chocolate. Set over a saucepan of boiling water, stirring occasionally as the mixture melts.
- Whisk the melted chocolate into the egg mixture.
- Stir in the flour.
- Spray a 12" x 17" rimmed baking sheet with non-stick cooking spray
- Pour in the batter. Use a spatula to smooth it evenly.
- Bake for 10 minutes (depending on your oven).
- Remove pan to let mixture cool.
- Break up the brownie pieces into the bowl of an electric mixer fitted with a paddle attachment (I user my food processor) and add in the rum. Mix until smooth dough like texture.
- Scoop out the dough by the tablespoon & roll into a ball.
Melting chocolate over simmering water rather than direct heat prevents the cocoa solids from seizing and scorching due to uneven hot spots on a burner. When combining the melted chocolate with eggs and brown sugar, whisk vigorously to incorporate air while dropping the temperature enough to avoid scrambling the proteins. This emulsion forms a thin, tender crumb when baked at 350 degrees for exactly 10 minutes on a rimmed baking sheet. Pull the pan from the oven just as the center loses its wet sheen to ensure the interior retains enough moisture for binding.
The Science of the Rum Infusion
Alcohol acts as a solvent that extracts aromatic compounds from cocoa while dissolving residual sugar crystals to create a smooth, pliable dough. Adding five tablespoons of rum directly to the broken brownie crumbs inside a food processor breaks down the gluten strands rapidly. Process the mixture until it reaches a cohesive, dense mass that yields uniform portions when scooped by the tablespoon. Controlling the moisture level at this stage dictates whether the shaped spheres hold their geometry at room temperature.Batch Scaling and Storage
Yields scale linearly by multiplying all quantities by the desired factor, though larger batches of brownie base require baking in successive sheet pans to maintain even heat distribution. Store finished spheres in an airtight container in the refrigerator for up to five days, or freeze them for up to one month without loss of structural integrity.
