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The tempting punch balls

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Seductive punch balls

Imagine spoiling your guests with a small, sweet temptation - enchanting punch balls that take hearts by storm. These delicacies are like little explosions of flavour that gently unfold on the tongue. Juicy and tender, coated in a perfect combination of chocolate and a hint of rum that envelops the senses in a warm embrace. Every bite promises a heavenly experience that will turn your coffee party or festive dinner into an unforgettable feast.

These delicious punch balls are a real treasure when it comes to transforming leftovers into a heavenly treat. Have you created a magical 3D cake and have leftover sponge, buttercream or ganache? Then you shouldn't waste these precious leftovers. Quite the opposite - use them to conjure up these tempting punch balls. A little masterpiece made from leftover delicacies that can be transformed into something wonderful with a touch of love and creativity.

Most important key data

Quantity: 10 pieces

Preparation time: approx. 60 minutes

Level of difficulty: Easy

Shelf life: 5 days

Punch balls

50 g each Candied orange peel & candied lemon peel
150 gRum
50 gButtercream
510 gLeftover sponge cake
20 gGanache
40 g

Couverture | dark,
not tempered
80 gApricot jam

Sheathing

50 g

 Cake icing | dark
or couverture temp.
150 gChocolate sprinkles

Preparation

Firstly, cut the candied orange and lemon peel into small pieces and soak them in rum. Preferably overnight, but at least for an hour if time is of the essence. Depending on how you like it, you can leave the pieces of fruit with rum as they are or puree them coarser or finer with a blender. If you want to use less alcohol - no problem! You can remove some of the rum (or an alcohol of your choice) and replace it with apricot jam or a neutral syrup.

Prepare punch balls

You can first chop up the sponge or cake leftovers in a blender and place them in a mixing bowl.

Now add the buttercream, the ganache, the apricot jam and the melted dark couverture (40°C). Finally, add the candied orange peel and lemon rum mixture and knead everything thoroughly by hand.

If you don't have any buttercream and/or ganache in stock, you can find the relevant instructions here:

For the buttercream, first cream 30 g of soft butter until smooth, then beat at the highest speed until fluffy. As soon as the butter has lightened in colour, add 25 g icing sugar one spoonful at a time.

For the ganache, briefly bring 20 g of full cream to the boil and then pour over 10 g of dark, chopped couverture, leave to stand briefly and then stir into a homogeneous mixture.

If the mixture seems too dry for the punch balls and is difficult to mould, don't worry - you can adjust it to your liking. A dash of additional alcohol, perhaps a hint of fruity jam or a little more couverture will give the mixture the moisture it needs. You can refine the texture and flavour to suit your personal taste. Place the finished mixture in the fridge for at least 1 hour. It will then be easier to mould into an even ball.

After an hour in the fridge, the mixture should have reached the right consistency. Now use an ice cream scoop - this will ensure that each scoop is evenly and perfectly proportioned. The ideal size is around 95 grams per scoop and you will end up with ten scoops of exactly the same size.

Now prepare two bowls that will help you with the next stage of preparation. Fill the first bowl with the cake icing or, alternatively, tempered couverture. Fill the second bowl with fine, crunchy chocolate sprinkles, which will later give the ball a tempting texture.

We recommend wearing disposable gloves for a particularly clean job. They not only protect your hands, but also ensure that your chocolate creations always remain beautifully even and flawless.

Take one of the prepared punch balls and carefully dip it into the liquid chocolate. Gently roll the ball in your hands so that it is evenly coated all over with the melted chocolate. As soon as the ball is completely dipped in the chocolate, move on to the second bowl: the chocolate sprinkles. Now carefully roll the ball in the sprinkles until it is completely covered in the crunchy chocolate coating.

Once you have carefully rolled the punch balls in the chocolate sprinkles, carefully set them aside. Gently place each ball into a patisserie pod. These little paper moulds not only give the balls an elegant, festive touch, but also make them even easier to serve.

For the final, very special touch, take a sieve and gently dust the balls with a fine layer of icing snow. This touch of sugar not only adds a visual highlight, but also adds a subtle sweetness that complements the delicate chocolate coating beautifully. The balls shine like little jewels and look as if they have been made in a chocolate factory.

And voilà - your tempting punch balls are now ready to be savoured! A true masterpiece made from chocolate, rum and a crispy crumble topping, just waiting to be savoured by your guests. A treat that melts in the mouth and warms the soul - perfect for any festive occasion!

Storage & shelf life

These delicacies can be kept in the fridge for up to 5 days.

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Nutritional values / 100 g

Energy value in kJ: 1530 kJ | Energy value in kcal: 365 kcal | Fat: 14 g, of which saturated fatty acids 7 g | Carbohydrates: 50 g, of which sugar 37 g | Protein: 6 g | Salt: 0.2 g

 
Posted in: Sweet recipes, Patisserie, Chocolate and pralines, Chocolate specialities

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