CHOCOLATE RUM BALLS
Provided by Alex Guarnaschelli
Categories dessert
Time 1h
Yield about 2 dozen rum balls
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Arrange the almonds in a single layer on a baking sheet and place in the center of the oven. Toast the almonds until golden brown, 5 to 8 minutes. Let cool. Arrange the almonds on a flat surface and coarsely chop them with a large knife. Set aside.
- In a medium metal bowl, combine the chocolates. Create a makeshift double boiler by filling a pot that will hold the bowl snugly with about 2 inches of water. (The bowl should not touch the water.) Bring the water to a boil, then lower the heat so that the water is simmering. Set the bowl of chocolate over the pot, stirring with a heatproof spatula from time to time, until the chocolate is melted, 3 to 5 minutes.
- In a small pan, simmer the honey over medium heat until it bubbles, froths and turns amber brown, 2 to 3 minutes. Remove from the heat and gently stir the honey into the chocolate.
- Use a strainer or sifter to sift the powdered sugar over the chocolate-honey mixture and stir it in, along with the almonds, rum and vanilla, until smooth.
- Place the sprinkles in a cookie tin or container with a fitted lid. Roll the chocolate mixture into small balls (about 1 1/2 inches) and arrange on a baking sheet. Spill the sprinkles over the chocolates and press the sprinkles into the exterior of each to make them stick.
- When all are rolled, sprinkle them with salt and store them in the container nestled in the remaining sprinkles. Refrigerate, if needed, but serve closer to room temperature.
CHOCOLATE RUM BALLS I
The holidays will sparkle brightly when you whip up a batch of these chocolate favorites!
Provided by FARMLIFE
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 45m
Yield 48
Number Of Ingredients 6
Steps:
- In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts. Blend in corn syrup and rum.
- Shape into 1 inch balls, and roll in additional confectioners' sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners' sugar before serving.
Nutrition Facts : Calories 98.8 calories, Carbohydrate 12.3 g, Fat 4.8 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 38.3 mg, Sugar 2.3 g
NO BAKE RUM BALLS
A holiday favorite! Try using brandy in place of the rum.
Provided by Refugio L.
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 36
Number Of Ingredients 6
Steps:
- In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in the chopped walnuts, corn syrup and rum. Mix until well blended.
- Form dough into 2 inch balls and roll in confectioners' sugar. Store in covered tin.
Nutrition Facts : Calories 102.3 calories, Carbohydrate 14.1 g, Fat 4.6 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 41 mg, Sugar 3.8 g
CHOCOLATE RUM BALLS (NO COOK)
A coworker brought these to a potluck and they were inhaled. I misplaced the recipe for a while and found it again today. Before I lose it again I'm going to post it. I haven't made them myself yet so the number of balls this makes is an estimate. Unlike many rum ball recipes, this recipe contains no corn syrup. **Chill time not included in time to prepare**
Provided by Dreamer in Ontario
Categories < 60 Mins
Time 31m
Yield 24-36 rum balls
Number Of Ingredients 8
Steps:
- Combine butter, icing sugar and chocolate chips in a microwavable bowl.
- Microwave on low to melt - do not cook.
- Stir in beaten eggs and salt until thick and smooth.
- Add rum and crumbs then mix well.
- Refrigerate until mixture is stiff enough to form balls (about 3 hours).
- Roll balls in chocolate shots, ground nuts or coconut.
- Chill.
Nutrition Facts : Calories 158.5, Fat 9, SaturatedFat 4.3, Cholesterol 25.7, Sodium 97.5, Carbohydrate 17.7, Fiber 0.6, Sugar 5.3, Protein 1.5
CHOCOLATE RUM BALLS (NO-BAKE)
Plan ahead these need to sit for 2 days or longer before serving to develop flavors, that is if you can wait that long lol!
Provided by Kittencalrecipezazz
Categories Candy
Time 10m
Yield 48 balls
Number Of Ingredients 6
Steps:
- In a large bowl, combine the crushed wafers, chopped nuts, 3/4 cup icing sugar and the cocoa; add/mix in rum and corn syrup.
- Shape the dough into 1-inch balls, then roll in the icing sugar.
- Store rum balls in an airtight container for 2-3 days to develop the flavors.
- Roll them again in icing sugar before serving.
CHOCOLATE RUM BALLS
This is moist, delicious rum ball recipe I received from a former co-worker. It is great to have at Christmas...or even anytime!
Provided by Sharon in Ontario.
Categories Dessert
Time 1h40m
Yield 60 serving(s)
Number Of Ingredients 8
Steps:
- Grate chocolate squares and almonds in food processor.
- Place almonds in a large bowl and sift in the icing sugar and coffee. Add chocolate.
- Sprinkle with 3 tablespoons of the rum and the milk.
- Mix until the mixture is evenly moistened and is a uniform dark brown.
- Chill for 10 minutes.
- Shape into ball and knead several times.
- Roll dough into 3/4" balls.
- Dip each ball in remaining rum. Shake off excess moisture and roll in vermicelli or icing sugar.
- Place on waxed paper to dry for 1 hours.
- Cooking time is chilling and drying time.
Nutrition Facts : Calories 32.5, Fat 2.1, SaturatedFat 0.9, Sodium 0.8, Carbohydrate 3.1, Fiber 0.6, Sugar 2.1, Protein 0.7
CHOCOLATE RUM BALLS
These creamy, truffle-like goodies are on my cookie tray every Christmas. If you like, prepare them up to three days ahead of time--just store them in the refrigerator.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- Dissolve coffee granules in warm rum. Beat cream cheese, confectioners' sugar, almonds and rum mixture until blended. Stir in melted chocolate. Refrigerate until firm enough to roll, about 1 hour., Shape mixture into 1-in. balls; roll in crushed cookies. Store in an airtight container in the refrigerator, separating layers with waxed paper.
Nutrition Facts : Calories 70 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 21mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
GRAND MARNIER CHOCOLATE COOKIE BALLS (NO BAKE)
Had an extra box of vanilla wafers and wanted to make something other than rum balls for the holidays. This is a wonderful variation on traditional rum or bourbon balls.
Provided by kayc1218
Categories Dessert
Time 40m
Yield 44 cookies, 22 serving(s)
Number Of Ingredients 7
Steps:
- In very large bowl, combine wafer crumbs, cocoa, and powdered sugar. Mix thoroughly.
- Add corn syrup, orange extract, and Grand Marnier and stir until large ball forms. If too crumbly add small amounts of corn syrup or liqueur until mixture sticks together well.
- Roll in your hands to form into 1 inch balls (I used a small cookie scoop and then rolled into balls).
- Roll balls in granulated sugar and place on wax-paper lined tray.
- Store in airtight container for a few days to build flavor. Place wax paper between layers of cookie balls to prevent sticking together.
- If desired, can roll in powdered sugar or cocoa instead of granulated sugar. If sugar disappears while balls are being stored, roll again in sugar before serving.
Nutrition Facts : Calories 46.2, Fat 0.1, SaturatedFat 0.1, Sodium 2.8, Carbohydrate 12, Fiber 0.2, Sugar 9.4, Protein 0.1
CHOCOLATE RUM BALLS
Make and share this Chocolate Rum Balls recipe from Food.com.
Provided by Sam 3
Categories Dessert
Time 6h10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Melt the chocolate on the stove, mix in remaining ingredients except coconut.
- I find it easier to roll after it sits in the fridge overnight.
- Roll into balls, size of your choice, and roll in fine ground Coconut.
- Store in freezer.
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CHOCOLATE RUM BALLS - NO BAKE W/ OREOS AND WALNUTS
From yummyaddiction.com
4.8/5 (13)Total Time 1 hr
- Combine the Oreos, sugar, cocoa powder, chopped walnuts, and salt in a food processor and pulse until finely ground. Add the honey and rum and pulse again until blended. Transfer the mixture to a bowl, cover with plastic wrap, and leave for 30-60 minutes in a fridge.
- Remove from fridge and use a small ice cream scoop or just a tablespoon to scoop the chocolate dough and make the balls by rolling them between your palms. If the dough is sticky, moisten your hands with some water.
- Roll each ball in coatings of your choice. Place the chocolate balls in airtight containers in the fridge and let sit for up to 1 day for the flavors to develop. Enjoy!
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