Dessert: A classic French dessert, a sweet brioche like cake, soaked in a rum syrup, and topped with a delicious whipped ...

5. Now add 2/3 of the crushed almond nougat into the mix and form in to small round balls (35-40 gm) and refrigerate. 6. Once slightly set, coat the rum balls with the remaining chocolate ganache. 7.

Dean shares his recipes for Holiday Rum Balls. Enjoy! Possible toppings: powdered sugar, unsweetened cocoa powder, finely shredded coconut, finely chopped pecans, and nonpareils. Get Dean’s ...