Rum balls always make a nice addition to a holiday cookie plate. We made some using the sweetness from dates spiced with Arvinda’s Christmas Chai Masala. Yum, they melt in your mouth.
CHRISTMAS CHAI SPICED RUM BALLS
Method of Prepation:
1) In a bowl, soak medjool dates in hot water for 30 minutes. Set aside.
2) 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.
3) 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.
4) Form into truffles and roll in chocolate sprinkles. They store best in the freezer.
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