Rum balls

You will need: 
16 Butter Cookies (+6 cookies for grating)
5 oz dark chocolate
4-4.5 oz heavy cream
3 Tbsp cane sugar
1 oz dried cranberries 
1 oz pine nuts
1 oz almonds
Optional: zest from organic orange

Melt the chocolate with sugar in a pot and stir in the heavy cream. 4 oz cream makes a firmer mass and 4.5 oz cream a softer mass. Toast the almonds in the oven on 355°F for 10 minutes and the pine nuts for 5-7 minutes. Add the pine nuts, almonds and cranberries to the chocolate mix.

Make 8 pieces of ceran wrap, each approximately the size of a regular sheet of paper (8.5x11'') and lay them out on the countertop. Place a table spoon of the chocolate mix in the middle of each piece and place 2 butter cookies on top of each. Press down lightly. Divide the rest of the chocolate mix between the 8 butter cookie tops. Gather the corners of each piece of ceran wrap and tighten the wrap around the cookie base so that you create a round shape. Close each piece of ceran wrap tightly and let the cookies rest in the fridge for a minimum of 2 hours.

Serve the Holiday treats with grated Butter Cookies on top.

Tip: If you feel that the Holiday Treats will be too big with two cookies, just use one cookie and a little less chocolate per treat.

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