In the run-up to Christmas, I have been making a few more homemade gifts. While I usually stick with making fudge, this year, I also made these chocolates. Rumkulgeln are a pretty staple German Christmas item, and the Eierlikörkugeln (Eggnog Balls) is a modification of that recipe. Note that these do have alcohol in them that has not burned of… certainly far from getting you drunk, but a noticeable taste, if you are alcohol-averse.
for the Rumkugeln (Rum Balls)
Ingredients
12 oz bitter sweet chocolate chips (1 bag)
4 oz butterscotch chips (1/3 bag)
1 can condensed milk
1 tablespoon butter
1/2 teaspoon salt
1 tablespoon rum extract (can substitute vanilla)
3 tablespoons rum
1/3 cup unsweetened cocoa for dredging
Directions
Prepare a 9×9-inch baking pan with a foil sling.
In a metal bowl over simmering water (or a double boiler), melt butterscotch and chocolate chips. Add in condensed milk, butter, and salt, and combine well. Remove chocolate mixture from the heat and stir in the extract and the rum. Pour mixture into prepared baking pan. Set on counter to harden for a minimum of 6 hours or overnight. Do not put into the fridge as it will get too hard.
Line a 1/2 sheet pan (or a tray, or a large plate) with wax paper. Put cocoa into a shallow dish. Using a teaspoon scoop, scoop out heaping teaspoons of the semi-hardened mixture. It will be a little soft, so gently and quickly roll into balls. Dredge in the cocoa and place onto the prepared pan. Repeat with all the chocolate. You should get between 42-45 balls.
Refrigerate for 2 to 4 hours before serving or boxing up.
for the Eierlikörkugeln (Eggnog Balls)
Ingredients
12 oz white chocolate chips (1 bag)
4 oz butterscotch chips (1/3 bag)
1 can condensed milk
1 tablespoon butter
1/2 teaspoon salt
1 tablespoon eggnog extract (can substitute vanilla)
3 tablespoons Eierlikör (see note)
1/3 powdered sugar for dredging
Directions
Prepare a 9×9-inch baking pan with a foil sling.
In a metal bowl over simmering water (or a double boiler), melt butterscotch and white chocolate chips. Add in condensed milk, butter, and salt, and combine well. Remove chocolate mixture from the heat and stir in the extract and the eggnog. Pour mixture into prepared baking pan. Set on counter to harden for a minimum of 6 hours or overnight. Do not put into the fridge as it will get too hard.
Line a 1/2 sheet pan (or a tray, or a large plate) with wax paper. Put powdered sugar into a shallow dish. Using a teaspoon scoop, scoop out heaping teaspoons of the semi-hardened mixture. It will be a little soft, so gently and quickly roll into balls. Dredge in the powdered sugar and place onto the prepared pan. Repeat with all of the mixture. You should get between 42-45 balls.
Note: German Eierlikör is like eggnog, with the alcohol already added. You can find similar things in the US as well, often sold in the shops as spiked eggnog. If you cannot find either, you can use 2 tablespoons non-alcoholic eggnog and a tablespoon of rum or brandy.
