Saffron and Honey

Giant Russian chocolate rum balls – kartoshka

January 13, 2013 — biscotti, Biscuit, brandy, breadcrumbs, butter, chocolate, christmas, cocoa, cognac, Dessert, Rum ball, russian food, Truffles, valentine's day, Vanilla extract

The only way I can really describe these treats – kartoshka is translated as potato, as they are playfully shaped to resemble potatoes – is as giant Russian chocolate rum balls. Or giant truffles. Needless to say, they are delicious.

Very traditional and, traditionally, very unhealthy. This is a slightly lighter take on an extremely addictive and nostalgic childhood treat for me.

Traditionally decorated with a buttercream frosting, these are topped with slivers of almonds.

Tips: The original recipe uses what are essentially sweet vanilla breadcrumbs. Here, I added vanilla extract and ground up biscotti/toast cookies, thus eliminating the need for further sugar in the recipe.

Kartoshka

(makes about 10-12)

You’ll need:

• 1/2 cup warm 1% or 2% milk
• 2 heaping T cocoa powder  +  2 T more for coating
• 119 g butter (one stick), softened and at room temperature
• 162 g (5.7 oz) crushed biscuits (aniseed toasts or other mild sweet italian biscuits work well here)
• 1/4 t vanilla extract
• a handful of slivered almonds
• optional: 1 t brandy or cognac

1. Grind the biscuits finely in a food processor or coffee grinder. Prepare the extra 2 T cocoa in a large plate, easy for rolling.

2. Combine all the ingredients, adding the milk in slowly, until well combined. Shape into ‘potato’ shapes – you can, of course, also shape these into smaller truffles.

3. Roll in cocoa and top with a few slivers of almonds. Refrigerate for at least 2-3 hours before serving.