These were quite tasty and super-simple to make. The inspiration came from Chef John, but then I played with the recipe, as always. These rum balls are thick, chocolatey and fudgy inside, coated with a thin layer of crisp chocolate outside.
4 oz Ghirardelli semi-sweet chocolate
8 oz dried brownies
1 tbsp Ghirardelli cocoa powder
0.25 cup dark rum
1 tsp Jamaican rum flavor
cocoa powder for dusting
Mash the brownies with the cocoa powder and the rum until a somewhat sticky, but still shapeable paste forms. Form into about 20, roughly 1-inch balls. Place onto a plate and cover with plastic foil. Put in freezer for 15 minutes.
Roll balls between your palms to get their surface smooth. Replace into freezer for 20 minutes.
Chop the chocolate and melt in a double boiler. Roll the balls in the chocolate until coated, then place onto a foil-covered plate. Put balls into fridge for 10-15 minutes, until they harden. Dust with cocoa powder.
These are much better if allowed to rest for 1-2 hours in the fridge. The alcohol will really extract that cocoa flavor in the center.