Rum balls always make a nice addition to a holiday cookie plate. We made some using the sweetness from dates spiced with Arvinda's new Christmas Chai Masala. Yum, they melt in your mouth.
1 pkg. pitted medjool dates (340g)
1/4 cup hot water
300g dark bittersweet chocolate
1/2 cup 10% light cream
2 tbsp. spiced rum
1 tsp. Arvinda's Christmas Chai Masala
1/2 cup chocolate sprinkles
Method: In a bowl, soak medjool dates in hot water for 30 minutes. Set aside.
In a double boiler over the stove, gently melt chocolate. (A double boiler is a pot of boiling water with a bowl placed on top to melt the chocolate. This way chocolate won’t burn). Stir in cream, spiced rum, and Arvinda’s Christmas Chai Masala.
In a food processor, purée dates with water until a smooth paste. In a separate big bowl combine date paste with chocolate mixture. Chill in freezer for 30 minutes.
Form into truffles and roll in chocolate sprinkles. They store best in the freezer.