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.
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
CHOCOLATE RUM BALLS
These Chocolate Rum Balls are a quick and easy No Bake Christmas Treat. Made with a few ingredients. The adults answer to Christmas Cookies!
Provided by Rosemary Molloy
Categories Dessert
Time 10m
Number Of Ingredients 6
Steps:
- In a large bowl add the ground cookie crumbs, sift in the icing sugar and cocoa, sifting helps prevent lumps, add the finely chopped nuts, whisk the ingredients all together.
- Add the honey and rum and mix together with a fork. If you find the mixture too wet then refrigerate for about an hour. If the mixture is too dry then add more Rum (½ tablespoon at a time). Try rolling a ball first before adding more Rum, because it may look dry but they may come together without anything extra added.
- Roll the mixture into 1 inch balls, roll them in cocoa, icing sugar or even dip in melted chocolate (or coating of your choice). Place them on a parchment paper lined cookie sheet and refrigerate until ready to serve. Enjoy!
Nutrition Facts : Calories 122 kcal, Carbohydrate 10 g, Protein 2 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 42 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
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
Provided by Alex Guarnaschelli
Categories dessert
Time 20m
Yield about 24 rum balls
Number Of Ingredients 6
Steps:
- In a medium bowl, combine the 2 types of chocolate and melt over a double boiler. (Or in a metal bowl over a pot of simmering water.) Whisk in the butter pieces. Whisk in the sugar and the rum.
- Put the sprinkles in a bowl. Roll the chocolate mixture into small balls, about 1 1/2 inches each. Roll them in the sprinkles until they are fully coated. Store them in an airtight container.
CHOCOLATE COVERED CHERRY RUM BALLS
These are now the most asked for dessert EVER! You won't believe how great these are! I was able to recreate a rum ball I had only 1 time many years ago. My nephews buy them at a bakery in Chicago when they can get up there. So I aim to be their favorite aunt by making these for family gatherings from now on. They must be served very cold. Use only good quality rum. I use Tortuga rum 2 shots vanilla and 2 shots white.
Provided by Reefbubbles
Categories Dessert
Time 1h13m
Yield 12 rum balls, 12 serving(s)
Number Of Ingredients 11
Steps:
- Bake cake according to directions using the eggs, oil and water listed above in ingredients. EXCEPT: Add the rum extract and cherry juice as well. And then mix in the cherries cut into 1/4's and 1/8's. I bake it usually 28 minutes. I check it at 20 minutes but it always takes a little longer.
- Finely crumble 1/2 of the cake in a large mixing bowl, drizzle with 2 of the shots of rum. Toss to thoroughly coat cake crumbs.
- Crumble other 1/2 of cake into the bowl. Drizzle with remaining 2 shots of rum, again toss thoroughly.
- Form balls with cake about 2" across, press moderately firm into nice round balls. Place on a plate and refrigerate till cold.
- Spray cookie sheet or cake pan generously with spray Pam.
- In a double boiler melt the chocolate chips and lard. Roll each ball in chocolate and remove with small tongs and lightly shake off excess chocolate. Don't worry about tong marks. After you put the ball in the pan use the back of a small spoon and smooth over bare spots. Sprinkle generously with chocolate sprinkles. Refrigerate balls immediately for a couple of hours. ENJOY!
Nutrition Facts : Calories 374.4, Fat 18.4, SaturatedFat 3.6, Cholesterol 56.4, Sodium 309.2, Carbohydrate 40.6, Fiber 0.9, Sugar 24.8, Protein 3.9
BEST EVER RUM BALLS
I've made rum balls for many years. Last year, I was given this recipe. I don't make them with cocoa any more.
Provided by Dustbunni
Categories Dessert
Time 20m
Yield 48 rum balls
Number Of Ingredients 7
Steps:
- Melt chocolate chips in a double boiler.
- Stir until smooth and remove from heat.
- Stir in corn syrup
- Stir in rum.
- In a separate bowl, combine the dry ingredients.
- Drizzle the chocolate mixture over the crumb mixture.
- Stir until everything is well combined.
- Shape into 1 inch balls.
- Roll in powdered sugar.
- Store in an airtight container for at least five days before serving to develop flavor.
EASY RUM BALLS
Rum balls are an easy no-bake treat!
Provided by Libbie Remmel
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 8h25m
Yield 90
Number Of Ingredients 5
Steps:
- Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove and set aside to cool.
- Meanwhile, beat cream cheese in a bowl with an electric mixer until creamy. Gradually beat in powdered sugar and rum; mix until well combined. Beat in melted chocolate.
- Roll mixture into small balls and roll in chopped nuts. Refrigerate until firm.
Nutrition Facts : Calories 52 calories, Carbohydrate 7.6 g, Cholesterol 2.7 mg, Fat 2.4 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1 g, Sodium 7.8 mg, Sugar 6.9 g
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