Nut Less Rum Balls Recipes

Steps:

• Chop chocolate roughly, halve marshmallows.
• Combine cream and sugar in small saucepan (with base about 15cm in diameter), stir over moderate heat until sugar is dissolved Increase heat, boil as rapidly as possible, stirring briskly and constantly for about 4 minutes, or until mixture just begins to change colour and catch on base of saucepan.
• Remove from heat and stir in chocolate and marshmallows, add rum and stir until marshmallows and chocolate are melted, cool mixture to room temperature.
• Take level teaspoons of mixture, roll into balls, press a small piece of ginger (about the size of a pea) into centre, place balls on foil covered tray and refrigerate several hours.
• Melt extra chocolate and copha over simmering water, dip balls into chocolate, return them to the foil covered tray and refrigerate until set.

Steps:

• In a mixing bowl fitted with the paddle attachment, or by hand, mix together the cake crumbs, cocoa powder, powdered sugar, and nuts. Stir in the 2 tablespoons of honey and the rum. Using your hands, try to form the mixture into a ball. If the mixture won't hold together add a little more honey. Roll the mixture into 1-inch balls, then roll them in powdered sugar or melted chocolate, and let them set up. Then, let them age or ripen 24 hours.

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.