Mixture:
- Place dried plums, rum, and grated orange zest into a food processor and chop until you get a uniform mixture.
- Add roasted ground walnuts and continue blending.
- Melt the chocolate (broken into pieces) in the microwave or over a double boiler, then add it to the food processor. Blend again until the mixture is smooth and compact.
- Form balls with your hands, weighing about 15-20 g each, depending on your preferred size.
- Arrange the balls on a baking tray lined with parchment paper and refrigerate for at least an hour to firm up.
Glaze:
- Melt cooking chocolate with oil over low heat.
- Using a fork, dip each ball into the chocolate and use a spoon to coat them evenly.
- Drain off excess chocolate and place the balls on a parchment-lined tray.
- Return the balls to the fridge until the chocolate hardens. If you have leftover glaze, transfer it to a bag with a cut-off corner and decorate the balls with extra patterns.
Once well chilled, place the balls in paper cups. With the addition of orange zest and rum, your balls will be even more fragrant and flavorful.
