Marzipan Rum Logs aka Rum Balls
I love rum balls ( not too fond of the name though…); they are packed with chocolately rum goodness. But I hardly ever buy them and have never made them myself. That is until today. Here in Denmark we have, what we call tree logs. Basically they are rum balls formed as rolls/logs, covered with a layer of marzipan and each end dipped in dark chocolate – So delicious! And that’s exactly what I made today.
I had seen another blogger make them a few weeks back, and that’s when I decided to give it a go myself. I changed the recipe a tiny bit, just because I had forgotten to buy enough dark chocolate and had some soft nut nougat ready for Christmas in the fridge, so I used that instead.
It takes a little while to make the logs, but its pretty easy and definitely worth it! And its perfect if you have a bit of cake left over that you don’t really know what to do with.
This batch made 17 logs.
You will need:
400 g of cake (I used some brownie that I had leftover from my birthday)
100 g of plain marzipan
100 g of soft nut nougat
1 tablespoon of cocoa powder
1 tablespoon of raspberry jam
2 tablespoons rum essence
Plus for the coating;
200 g of marzipan
25 g of glucose syrup
90 g icing sugar
100 g. of dark chocolate
Here’s what you do:
Crumble the cake pieces in a blender.
Stir marzipan, melted nougat, cocoa powder, raspberry jam and crumbled cake together into a solid mass. I used an electric whisk, but a mixer will do the job just as well.
Taste and add rum essence if its just not there yet.
Put the mass in the fridge for an hour or until it sets a bit.
Divide the dough into four pieces and roll four long logs – about 3 cm in diameter.
Keep the logs in the refrigerator while you make marzipan coating.
How to make marzipan coating;
Mix all the ingredients together in a mixer – or with your electric whisk. It didn’t turn into a good mass right a way, so for the last bit I used my hands, and that worked.
Divide the marzipan mass into four pieces and roll them out, thinly. Make sure they are large enough to cover the dough logs.
Now take the logs out of the fridge and cover with the marzipan.
Cut logs into smaller pieces, about 5 or 6 cm.
Melt 100 g of dark chocolate.
Dip the ends of the logs in melted chocolate. Wait till its all dry and bon a petit!
Keep the logs in the fridge, they are best when served chilled.