I've been obsessed with chocolate rum balls for as long as I can remember. Whenever someone serves them at a party I am just all over that tray. I even get my husband to bring some home for me in a napkin, I'm not embarrassed at all (ok maybe a little). I've tried preparing them at home several times with many failed attempts- burnt cake, overly liquored cakes, toppings that wouldn't stick. I almost got completely discouraged and gave up. And then it finally happened. I decided to go back to the basics, didn't turn to any fancy recipes and took my basic brownie cake to the next level and coming across my most amazing version of chocolate rum ball- the orange liqueur chocolate cake balls. I snapchatted the whole process because I was so excited. Speaking of which ( get ready for a giant plug) see more of the behind the scenes of my cooking escapades- both triumphs and fails and never seen recipes there on snapchat, my username is gittykatz123. I usually post them on my instagram stories too, my handle is gigi_katz. When I actually finished with the long process of preparing these-mixing, baking, cooling and then rolling (worth the wait!) I was shocked by how easy the recipe was. I'm sharing these with the rest of you in case you were after a recipe of your own but mostly I am being selfish and posting these for my own reference, hehe. But YASSSS they were that good!
Orange Liqueur Chocolate Cake Balls
Yields- about 16 cake balls
1 Stick Butter
1 9 Oz. Bag Semi Sweet Chocolate Chips
1/3 Cup Brown Sugar
1/2 Teaspoon Kosher Salt
3/4 Cup White Flour
2 Large Eggs
2 Tablespoons Spirit of Solomon Orange Flavor Triple Sec Liqueur
1/4 Cup Powdered Sugar and Assorted Sprinkles to Roll in
1. Preheat oven to 350 and prepare a 9X13 pan.
2. Using the double broiler method or the microwave for short intervals at a time, melt down the chocolate chips and butter, mixing constantly.
3. Combine brown sugar, salt and flour in a mixing bowl. Allow the butter mixture to cool for a couple of minutes before pouring it in with the flour mixture in the mixing bowl. Then add the orange liqueur and lastly the eggs, mixing quickly with a whisk to combine well.
4. Pour the readied batter from the mixing bowl into the prepared 9X13 pan and bake for 18 minutes or so on the center of the middle rack of the oven so that it's baked through but doesn't have overly crisp edges.
5. Remove the cake from the oven and allow it to cool completely for an hour or so on a wire rack.
6. Once the cake has cooled use a spoon or spatula to scrape up the cake and sort of mush it together into one large piece of dough. Pinch off pieces and roll into 1-inch balls. Place them on a baking sheet lined with parchment paper and refrigerate for 15 minutes. Then roll each one through topping of choice. I rolled some in confectioners/powdered sugar, others in colored sprinkles and some in metallic gold sprinkles.
7. Store these in the refrigerator and serve cold or allow to come to room temperature before serving.
Thanks so much for stopping in!
You can also follow me with: