I am a big rum addict, and even if it is combined with chestnuts and chocolate, then this recipe is a must for me during the Christmas holidays. I am enclosing another same or similar recipe for these fine rum bombs.
- Melt the chocolate on a steamer. Whisk together the butter, sugar and rum aroma. Add chestnut puree and once again mix everything well. Add the melted chocolate and stir until everything is combined.
- Leave the mixture to stand for 10-15 minutes at room temperature, then make balls that you will roll in chocolate crumbs, ground biscuits, ground hazelnuts, almonds, coconut and the like.
- Recipe source - CLICK, with minimal changes.