CHOCOLATE RUM BALLS
An elegant cookie that is extremely easy to make. With a mixture of dark rum, cookie crumbs and chopped pecans, these are a perfect boozy Christmas cookie.
Provided by Heather
Categories Dessert
Time 20m
Number Of Ingredients 7
Steps:
- Using a food processor or rolling pin method (see Note 2) crush wafer cookies.
- In a medium sized mixing bowl combine cookie crumbs, powdered sugar, pecans and cacao powder. Mix well.
- To the bowl add rum and honey. Stir until well combined. If dough is too wet, add an addittional 2-6 tbsps more of cookies crumbs. (See photo collage above.)
- Using hands, shape into 1 inch balls.
- Roll in one of the coating options above.
- Store in an airtight container.
Nutrition Facts : Calories 90 kcal, Carbohydrate 12 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 19 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
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
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 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.
BEST RUM BALLS (AMERICA'S TEST KITCHEN)
This recipe is from Christoper Kimball of Cook's Illustrated and America's Test Kitchen. It makes about five dozen rum balls that are intense, fudgy, chewy, complex, and balanced. Recipe can be halved or doubled. Plan ahead, since these are best when left to mellow for at least a few days in the refrigerator. They keep very well and can be stored in the refrigerator for up to a couple of weeks or frozen for up to a few months. Cooking time is refrigeration time. Use vanilla for a non-alcoholic version (sometimes called moon balls).
Provided by blucoat
Categories Candy
Time 1h30m
Yield 60 rumballs
Number Of Ingredients 11
Steps:
- Place the butter and chocolate in a small saucepan over low heat. When melted, stir until smooth and set aside to cool until warm.
- Meanwhile, combine the wafers, sugar, cocoa, pecans and salt in a large mixing bowl. Note that any lumps can be worked out once the wet ingredients are added.
- Once the chocolate/butter mixture is cooled, transfer it to the bowl of a food processor (no need to wash it after grinding the wafers and nuts). Break the almond paste into small pieces and add it to the chocolate mixture. Process until smooth, about one minute. Add the sour cream and process until well combined, about 20 seconds. Transfer to the large bowl containing the dry ingredients. Add the rum and stir until the mixture is smooth and homogeneous, about two minutes. Refrigerate until firm, at least an hour and up to overnight.
- Form the mixture into one-inch balls and roll in chocolate sprinkles. Place on a parchment or wax paper-lined baking sheet and refrigerate until very firm, about one hour. Transfer to covered containers and allow flavors to mature for three days and up to two weeks. Remove from refrigerator about 20 minutes before serving.
Nutrition Facts : Calories 73.7, Fat 5.7, SaturatedFat 2.8, Cholesterol 7, Sodium 2.2, Carbohydrate 4.9, Fiber 0.8, Sugar 3.4, Protein 0.8
RUM BALLS
Rum flavor comes through nicely in these traditional, no-bake rum balls. I like to make a few dozen at a time and give them to my neighbors for Christmas-Audrey Larson, Bloomington, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- Mix together wafer crumbs, pecans, confectioners' sugar and cocoa. Combine rum, honey and water; stir into crumb mixture. Shape into 1-in. balls. Roll in additional confectioners' sugar or wafer crumbs. Store in an airtight container.
Nutrition Facts : Calories 69 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 26mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
RUM BALLS
I wanted a good rum ball with a lot of kick, so I sat down and came up with this recipe. I didn't realize how good these were until one year I didn't make them for work. I just about got lynched! Needless to say, I've made them every year since (about 20 years). These are best if you use Meyers Original Dark Rum® chilled, and Nabisco® 'Nilla wafer cookies. They are at their peak if you make them 2 days in advance. Remove from fridge 30 minutes before serving.
Provided by Matt Story
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h10m
Yield 24
Number Of Ingredients 5
Steps:
- Place vanilla cookies in a food processor and process into fine crumbs.
- Heat chocolate chips and corn syrup together in a saucepan over low heat. Cook, stirring often, until chocolate is melted and smooth, about 5 minutes. Remove from heat and stir in rum and confectioners' sugar until smooth. Fold in cookie crumbs; dough will be sticky.
- Place saucepan in the refrigerator until dough is firm and easy to roll, about 15 minutes. Cover 2 plates with waxed paper; dust with confectioners' sugar.
- Roll dough into 1-inch balls and place on the prepared plates. Dust rum balls with confectioners' sugar. Refrigerate until firm, about 30 minutes.
- Remove rum balls from refrigerator and transfer to a resealable bag, including the extra confectioners' sugar. Seal the bag and shake to coat the rum balls completely with confectioners' sugar.
Nutrition Facts : Calories 147.6 calories, Carbohydrate 22.3 g, Fat 4.9 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 46.4 mg, Sugar 9.8 g
RUM BALLS
These rum-infused brownie balls are perfectly-sized treats for adults.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 4 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; set aside. Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally. Set aside.
- Whisk together eggs, brown sugar, vanilla, and salt in a large bowl. Stir in chocolate mixture, then fold in flour. Pour batter into prepared baking sheet. Spread evenly with a rubber spatula. Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 10 minutes. Let cool completely on a wire rack.
- Break up brownie into small pieces; transfer to the bowl of an electric mixer fitted with the paddle attachment. With machine on low speed, pour in rum, and mix until crumbs start to come together to form a ball.
- Shape into 1-inch balls, and roll in sanding sugar to coat. Transfer to a baking sheet; refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature.
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.
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