Better Than Rex

-
A break-up? A falling out? Constant bickering? Heartbreak? Feeling lonely? Nightmares? Memories coming back to haunt you? Friends behaving nonchalant? No idea why things are so messed up? The most exasperating week ever? 
If you have answered most of the above mentioned questions with a resigned nod of the head, this post is definitely for you.

Disclaimer: I neither support abusing alcohol, nor do I think it is better to drown in sorrow and self-pity rather than to speak to someone about your problems. I also do not wish to stereotype rom-com watching or video game playing. And most importantly, in case you didn't get the joke, I do not know a anyone named Rex. :P

 This remedy is for when you are really down and nobody is willing to pull you back up on your feet. A temporary solace: Chocolate and Rum. Yup. You guessed it right. The following recipe makes the most chocolatey and boozy rum balls you have EVER tasted! You may want to keep this recipe handy with Christmas just a tad bit more than a month away!

 There are an array of desserts as far as boozy ones go, but the rum ball is the easiest to make and I selected it so as to not burden your preoccupied mind with the making of it and to instead leave you with the bandwidth to enjoy them till your head feels light. ^_^

 RUM BALLS

 Ingredients:

 Store Bought Chocolate Cake                     500 g
Dark Chocolate                                           100 g
Jam (Any kind)                                             20 g
Raisins/Sultanas/Blackcurrants                  50 g
Black Rum                                                    150 ml
Cocoa Powder                                             As Required

 Method:

  • Soak the raisins/sultanas/blackcurrants in rum till they fluff up. (And sneak in an extra peg)
  • Melt the chocolate in the microwave. (Eat some just like this if you like)
  • Combine the cake crumbs, melted chocolate, raisins, rum and jam in a food processor or with your hands. (Kneading with your hands is so much more therapeutic however)
  • The mixture should achieve a sticky yet firm dough like consistency.
  • Adjust the rum and chocolate to taste. (Feel free to add more without making the mixture liquidy)
  • Refrigerate the mixture for two hour. (While you watch a rom-com on TV or shoot a few animated aliens on your phone)
  • Take the mixture out and shape it into small balls. (They needn't look perfect cuz they sure as hell will taste PERFECT)
  • Roll them in cocoa powder and enjoy!


Hope you come out of your dark place super soon. ^_^


Comments

Post a Comment

Type your comment here

Popular posts from this blog

Little Princesses

-
Image
I have to attribute my absence to my internship at Flurys. It is a six week internship that is part of my curriculum and I am exactly midway at three weeks. Confectionery has always been the dream so I opted to train at a stand-alone bakery and confectionery. In the city of Kolkata what better confectionery to train with than Flurys?  I have learned a lot in these three weeks alone and no doubt will continue to learn much more by the time this internship concludes. Numerous speciality cake orders are placed at Flurys every single day. Birthday cakes uncountable with the occasional anniversary and wedding. Children's birthday cakes are ordered by their parents everyday and the little girl inside me feels a sense of satisfaction every time I see a finished birthday cake before the birthday girl. A pattern I have been noticing is that parents of girls below 5 years of age choose to get princess themed cakes made for their daughters with dominant shades of pinks and pur
Read more

Peter Gilmore's Eight Texture Cake: Day 1

-
Image
Peter Gilmore's Eight Texture Cake Had an extremely tiring morning in the Patisserie Practical Class today. Well for obvious reasons. Considering my classmate Sukanya and I took up the task of recreating Peter Gilmore's Eight Texture Cake. Yes. That dreadfully complicated and sort of dramatic dessert we all saw on Master Chef Australia. Let's just say it is not that easy to keep your head when you have to make eight different and complicated desserts elements in less than 5 hours. We had to make a Cake Base, Chocolate Mousse, Chocolate Hazelnut Dacquoise, Chocolate Caramel Vanilla Ganache, Chocolate Caramel Cream Milk Chocolate Praline Disc, Dark Chocolate Disc and Hot Chocolate Sauce.  Well we slogged, panicked, rushed and almost gave up, but with a lot of help from all our other classmates and by the strength of our wills we got through the preparation day. We did not finish all 8 elements, but the 6 most time consuming ones are done. Both the chocolate di
Read more

Popsicles are Forever

-
Image
Do colourful, icy popsicles take you back to sticky, hot, summer afternoons of your childhood? If it does, this post is bound to take you down memory lane to the good ol' days of happiness, innocence and ignorant bliss! Even if popsicles don't ring a nostalgic bell in your mind, this post is bound to pull at all the right cords in your sugar-addicted soul. Before we fall into a nostalgic coma, lets talk about what popsicles actually are.   A  popsicle , ice candy ,   ice lolly ,   ice cream stick ,  freeze pop ,   ice block ,   icy pole ,  chihiro  or  ice pop  is a water-based frozen dessert. It is made by freezing flavored liquid, such as fruit juice  around a stick. Artificial food colouring and flavouring substances are very commonly used to give the brightness and sweetness so reminiscent of popsicles. Growing up in an all-girls' school in Kolkata, popsicles were known as ice cream sticks (EVEN when they were non-dairy ice lollies) and the absolute trademark
Read more