I’ve done a Cambodian hatchet job of Aunty Maureen’s rum truffles, so I’ve renamed them Crazy Christmas bourbon balls. The fact that it is Boxing Day adds to the craziness. But they had to be made – it is not Christmas without the truffles.
Aunty Maureen’s rum truffles have been a Christmas favourite for me for as long as I can remember. There was the year when she was a little heavy-handed with the rum and they were particularly boozy. And there were the years when I’d moved away from home and she used to post them to me. Along with the rich chocolatey deliciousness is a lifetime of Christmas memories – such an important part of the season’s festivities.
I fully intended to make these before Christmas but a quick getaway to Thailand and work on Christmas Eve (followed by a late night with friends and a late start on Christmas morning) put me way behind schedule. So this year they’ve become a Boxing Day treat.
I went to our local supermarket for ingredients on Christmas Eve. They have quite a big range of baking goods and I’ve seen chocolate buttons there before but alas, this time, there were only white chocolate buttons. With some help from the staff I tracked down a container of choc chips and decided they would suffice – the only other alternative was an industrial-sized block of chocolate and there was no way I was making that many truffles. Unfortunately, they taste a little like Easter egg chocolate – not the 70 per cent dark chocolate I usually use. I couldn’t find a small packet of chocolate sprinkles so I settled for hundreds and thousands. I didn’t see the point of buying a bottle of rum when we don’t drink it or rum essence that we’ll never use again so I opted to use some of the Joker’s bourbon. And I couldn’t find cream but fortunately I only needed a few teaspoons and the Two Dragons team gave me some.
So it really is a hatchet job on the original recipe and a poor substitute for Aunty Maureen’s delectable concoctions. But my Crazy Christmas bourbon balls seem somehow fitting for the oddities of Christmas in Cambodia.
These are really easy to make if you are looking to do your own.
I used about 200 grams of chocolate chips. Put them in a bowl over a saucepan of hot water and stirred until they had melted. Take them off the heat and try not to let any steam or moisture get into the chocolate.
Add about a teaspoon or so of your liquor of preference – rum is traditional, I used bourbon but I think Cointreau could be a nice alternative. Use essence if you don’t want alcohol or leave the alcohol out altogether if you prefer. Add one egg yolk and mix into the chocolate and about a teaspoon of cream.
Put in the fridge for about 15 minutes (enough to cool the mix but don’t leave it too long or it will go hard and be too difficult to mould. Take it out of the fridge and roll into small balls then roll in chocolate sprinkles, hundreds and thousands, chopped nuts or coconut. Put back in fridge until ready to eat.
I hope you have all had a wonderful Christmas with your own Christmas traditions and a relaxing Boxing Day.
Candy says
These look so pretty and delicious. Great hit for a party.
Sam Walker says
Thanks for stopping by Candy. I found good quality chocolate – 70% cocoa today! Wish I had have known about it last week, would have made them taste so much better. But yes, definitely fun for a party. And bite-sized, which is sometimes all you need.
angie says
love the added sprinkles they look delicious
Sam Walker says
Thanks Angie. I figured hundreds and thousands will always make something look festive or like a party, even if they are not what I traditionally use.
Wishing you a wonderful New Year.
Jamandteablog says
I love your back story on this holiday treat. I’m excited to read more about your experience abroad!
Jameela
Sam Walker says
Thanks Jameela! I think the back story is what makes some of life’s most treasured moments memorable. It’s not about the actual thing but the story behind it and the memories associated with it. Have a wonderful New Year!