This year I made edible Christmas presents, including rum balls and tree logs. Yum. So over the next couple of days, the recipes of the gift ideas will be posted … now that the presents are given, the surprise is moot.
I’m not the big fan of marcipan, but at least I can eat these. A batch of rum ball dough, envelopped in a thin layer of marcipan and dipped in chocolate = just pure goodness. And then it’s easy to make. The hardest part is while waiting for the logs to set in the fridge and become firm and delicious. So make yourself some homemade tree logs and enjoy them on the couch with a good movie or during the afternoon coffee. 🙂
ABOUT 12 PIECES
20 G BUTTER
2 TBSP. COCOA POWDER
50 G ICING SUGAR
1 TBSP. MILK
Melt the butter and mix it with cocoa, icing sugar and milk to a smooth mixture. Set the cream aside while the rest is made.
200 G LEFT OVER SPONGE CAKES
ABOUT 1 TBSP. RASPBERRY MARMALADE, WITH THE SEED REMOVED
ABOUT. ½-1 TEASPOON. RUM AROMA
Blend the cakes to a fine crumb, mix it together with the buttercream, raspberry marmalade and rum aroma for a mixture you can mold.
Roll the dough into sausages of about 2 cm thick and set aside.
200 G MARCIPAN
20 G ICING SUGAR
100 G CHOCOLATE
MAYBE A LITTLE FOOD COLOUR
Knead the marcipan with icing sugar until it’s a smooth dough which is easy to work with and without being too sticky (but without over kneading it).
Roll it out thin on a table sprinkled with a little icing sugar and place a roll of the rum ball dough on top, fold the marcipan around the sausage and cut the edge of marcipan off so it doesn’t overlap. Do the same with the other sausages.
Place them in the fridge for a couple of hours until they are firm and cut the sausages into 5 cm long logs.
Melt the chocolate and dip the ends of the logs and place them in the fridge again, or as long as you can wait.
Enjoy them … as slowly as possible.