White Chocolate And Rum Dip Recipes

Steps:

• Beat cream cheese and melted chocolate in large bowl with mixer until blended.
• Add dry pudding mix, milk and peppermint extract; mix well. Whisk in COOL WHIP.
• Refrigerate 1 hr.
• Spoon dip into serving bowl; top with crushed candy.

Steps:

• Add the cream and butter to a small saucepan.
• Place the pan over low heat until the butter melts and the cream comes to a simmer (stir frequently).
• Pour the hot cream over the chocolate in a bowl, stirring until the chocolate is completely melted and the mixture is smooth and creamy.
• Stir in the vanilla and creme de cacao; serve warm or at room temperature.
• **White Chocolate Almond Sauce--substitute amaretto for the creme de cacao; optional--add 1/2 cup chopped toasted almonds to the finished sauce.
• **White Chocolate Rum Sauce--add 3 Tablespoons gold rum or coconut rum to the finished sauce.

Steps:

• In 2-quart heavy saucepan, heat 8 oz of the white chocolate, the whipping cream and rum over low heat, stirring constantly, until chocolate is softened and mixture can be stirred smooth. Remove from heat; transfer to small bowl. Place plastic wrap over surface of mixture. Refrigerate about 2 hours until mixture is firm enough to hold its shape.
• Line cookie sheet with waxed paper. Scoop rounded teaspoonfuls of white chocolate mixture onto cookie sheet; roll lightly to shape into 1-inch balls. Freeze 15 minutes. Heat oven to 350°F. Bake coconut in a shallow pan for 5 to 7 minutes, stirring occasionally, until golden brown.
• In small microwavable bowl, microwave remaining 4 oz white chocolate uncovered on High 45 to 60 seconds, stirring once, until softened and chocolate can be stirred smooth. Place coconut in resealable food-storage plastic bag or between sheets of waxed paper; crush slightly with rolling pin. In shallow dish, place coconut. Dip each truffle in melted white chocolate; coat immediately with coconut. Return to cookie sheet; refrigerate 10 minutes or until firm. Store covered in refrigerator.

Steps:

• Mix brown sugar with rum until dissolved. Whip with sour cream. Chill thoroughly. (2-4 hours or until chilled thourgh.

Steps:

• Heat all the ingredients in a small saucepan over low heat, stirring constantly, until the white chocolate is melted and the mixture is smooth and of desired drizzling consistency.

Steps:

• Break chocolate into a pan and add cream.
• Heat gently until melted.
• Stir in rum and nuts and leave to cool.