These Romkugler are not rum truffles in the conventional sense, I guess they are most likely the original cake pop. Created by Danish bakers as a way to use up left over cake, this recipe uses porridge oats instead of cake but you can substitute the oats for cake for a more authentic rum ball. These are quick to whizz together if you have a processor and are easy – if a little messy – to make. This recipe is taken from Signe Johansen’s book Scandilicious Baking.
Makes 20-25 truffles
Ingredients
125g porridge oats
75g light muscovado brown sugar
50g unsweetened dessicated coconut, plus more for rolling
4 tbsp cocoa powder, plus more for rolling
50g coconut oil , or butter
4 tbsp rum
4 tbsp strong coffee or double shot espresso
¼ tsp fine sea salt
Blitz all the ingredients together in a mixer for 1-2 minutes until everything comes together like a dough. Tip the mixture on to a large sheet of clingfilm, roll up tightly in to a sausage shape, twist the clingfilm ends to seal and then refrigerate for an hour or so. It’s much easier to roll the romkugler when the mixture is cold – if you try to roll them as soon as you’ve mixed everything together, things will get very messy!
Slice the chilled mixture in to 20-25 slices. Quickly roll each one in to a ball between the palms of your hands – too much rolling and they’ll get warm and sticky. Roll in cocoa powder and/or desiccated coconut to coat and refrigerate until needed.
These will keep well in an airtight container in the fridge for up to two weeks
Really beautifully seen picture..
Thanks Roger. Accidentally unfollowed you last night whilst reading your apple tart post on my phone hence the re follow!!