Pair Chocolate and Rum with Vizcaya-Infused Cake Balls

Have you heard about cake balls? Despite the somewhat pedestrian name, cake balls are a refined and delectable treat to satisfy your sweet tooth. They’re easy to make but elegant to serve or to give as a gift. And since they’re bite-sized, cake balls are the perfect after-dinner nibble to enjoy with a glass of the ultimate sipping rum, Vizcaya VXOP. When you use Vizcaya (don’t worry–it’s only half a cup!) to make rum-infused chocolate cake balls, you’re creating a bridge of flavor, sweetness, fruit and spice between two delicacies.

Even if you’re not a baker, you can still make these cake balls by using a prepared cake and just a few more simple ingredients. Why not make a batch of these for your sweetie or your next cocktail party? Or go ahead and treat yourself–we won’t tell!

Vizcaya Chocolate Cake Balls

3 cups chocolate cake crumbs*
¾ cup confectioner’s sugar
1/3 cup cocoa powder
1 cup fruit jam
½ cup Vizcaya VXOP Cask 21 rum
¾ cup chocolate sprinkles or cocoa powder

Combine the cake crumbs, confectioner’s sugar and cocoa powder in a large bowl. Add the jam and the rum. Mix thoroughly until you have a mixture the consistency of firm paste—it may be slightly sticky. You can coat your hands in cooking spray to help you form the balls, if necessary, or use a large melon baller or small cookie scoop. Form balls that are 1.5 inches in diameter, roll in the chocolate sprinkles or cocoa powder, and place into small paper candy cups. Chill thoroughly. Before serving, you may want to remove the cake balls from the refrigerator for 20 minutes, to temper.

Serve with a glass of neat Vizcaya VXOP, and enjoy!

*To make cake crumbs: cut cake into pieces and run through a food processor. You want a fairly fine crumb for this recipe, but if you don’t have a food processor, you can crumble the cake with your fingers, discarding any large or hard pieces.

Photo Courtesy of Annie Mole

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Published in: on September 17, 2010 at 11:08 AM  Leave a Comment  
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