This ball takes me back to my childhood when I stuck my nose to the pastry shops display cases in Switzerland, and later at "Krups" in Haifa (German style) and "Yehudit" in Tel Aviv (Hungarian style). And even today, no fancy modern dessert can replace the balls or chocolate cones that were so popular back then.
The recipe is makes 6 balls of 170 grams (the size of a tennis ball) or 53 petit fours.
150 g crushed walnuts
375 g cake crumbs
60 g cocoa powder
120 g sugar
1 tablespoon rum (real not extract)
70 g butter
40 gs dark chocolate
150 g double cream
75 g chocolate vermicelli
50 g dark whipped cream for decoration
Cherries-candied or fresh for decoration
Melt the chocolate, butter, cream and sugar in a small pot on low heat stirring constantly
Mix the cocoa, and cake crumbs well
Add the crumbs with the cocoa to the melted mixture and stir well.
Add the rum and cool for at least an hour
Roll balls to the desired size
Cool another hour
Roll the ball in chocolate vermicelli and place in a paper cup.
Decorate with chocolate whipped cream and half a cherry (fresh or candied)