October 21, 2007

• Los Cojones Del Diablo

  

  That’s right, you heard me. You naughty thing, you.

  Here’s a recipe for Dia De Los Muertos I just dreamed up in my kitchen this evening, which have a little more kick than the ordinary chocolate rum balls you may be familiar with. Ay yi yi!

  Ingredients:

  • 1/2 bag of ginger snaps, finely crushed- i prefer the nabisco ones to the generic, they have more oomph!
  • 4 tablespoons of whipped cream cheese*
  • 1/4 cup Hershey’s cocoa powder
  • 1/4 cup confectioner’s sugar (reserve some for coating)
  • 1 shot of rum, preferably something dark & sweet
  • 1 tsp. powdered cayenne pepper. Caliente!

  *most rum ball recipes call for corn syrup. I feel like corn syrup is a little too ubiquitous/narsty, so I substituted creamy creamy cheesy cream instead. And it was on sale, so that’s what you get.
  Num num num.

  Mix the dry ingredients, making sure the cayenne powder is evenly distributed.

  Stir in the cream cheese until you get a thick dough with smooth consistency, then toss in the shot of rum. Maybe have a shot yourself, too, to celebrate being an awesome cook.

  Adjust the amount of cocoa, sugar and ginger snaps to taste, or if the dough seems too thin.
  (You want to be able to form the dough into balls – hur hur hur, balls – later on)

  Chill overnight.

  When dough is firm, roll into balls and then powder them with more confectioner’s sugar.

  Chill for a few hours then serve, or freeze until needed.

  Warn people before serving : )

  • 11:24 pm
  • 4 Comments