Chocolate Cranberry Rum Balls Recipes

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CHOCOLATE RUM BALLS



Chocolate Rum Balls image

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h

Yield about 2 dozen rum balls

Number Of Ingredients 9

8 ounces sliced almonds
12 ounces semisweet chocolate chips
4 ounces bittersweet chocolate
3 tablespoons honey
1/2 cup powdered sugar
2 tablespoons dark rum
1 tablespoon vanilla extract
16 to 20 ounces chocolate sprinkles
1 teaspoon coarse sea salt

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-CRANBERRY TREATS



Chocolate-Cranberry Treats image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h25m

Yield 36 to 40 cookies

Number Of Ingredients 8

1 cup honey
1 tablespoon pure vanilla extract
1 stick unsalted butter, cut into 1/2-inch pieces, at room temperature
1 large egg, at room temperature
3 cups crispy brown rice cereal, such as Nature's Path Crispy Rice
1 cup sweetened dried cranberries, coarsely chopped
1/2 cup slivered almonds, toasted, coarsely chopped
One 4-ounce chocolate bar, finely grated

Steps:

  • Line a baking sheet with wax paper. Set aside.
  • Whisk the honey, vanilla, butter and egg together in a 5-quart saucepan. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Stir in the rice cereal, cranberries and almonds until combined. Let the mixture cool for 45 minutes.
  • Place the grated chocolate in a small bowl.
  • Firmly press the rice mixture together into 36 balls, each about 1-inch in diameter, using slightly damp hands. Roll the cookies in the chocolate until coated and place on the prepared baking sheet. Refrigerate for 1 hour until firm.

CHOCOLATE RUM BALLS



Chocolate Rum Balls image

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

1 teaspoon instant coffee granules
1/4 cup dark rum, warmed
4 ounces cream cheese, softened
1 cup confectioners' sugar
1 cup ground almonds
3 ounces unsweetened chocolate, melted
8 Oreo cookies, finely crushed

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



Chocolate Rum Balls I image

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

3 ¼ cups crushed vanilla wafers
¾ cup confectioners' sugar
¼ cup unsweetened cocoa powder
1 ½ cups chopped walnuts
3 tablespoons light corn syrup
½ cup rum

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 CRANBERRY NUT BALLS



Chocolate Cranberry Nut Balls image

I'm gravitating towards the Paleo Diet so I created this high-protein and energy snack recipe out of a desire to eliminate those expensive and so-called nutritious protein bars. I don't want all of the processed carbs that are hidden in them because, quite honestly, they aren't that healthy. These are really tasty and my whole family loves them. I recommend making them fairly small and bite-sized, as they can crumble a little as you're biting into them. Freezing or refrigerating them keeps the messiness down, but they won't spoil if left at room temperature. I eat 4 or 5 with a big glass of water and feel full!

Provided by chefboy1969

Categories     Appetizers and Snacks     Fruit

Time 8h33m

Yield 120

Number Of Ingredients 12

4 ounces whole grain teff
4 ounces shredded coconut
2 ounces chia seeds
2 ounces milled flax seed
1 pound raw walnuts
12 ounces raw almonds
12 ounces semisweet chocolate chips
8 ounces chopped dates
5 ounces dried cranberries
4 ounces roasted pumpkin seeds (pepitas)
1 (16 ounce) jar natural peanut butter, melted
6 ounces honey

Steps:

  • Place teff in a large skillet over medium heat and toast until fragrant, 3 to 5 minutes. Transfer to a large bowl. Stir in coconut, chia seeds, and milled flax seed.
  • Chop walnuts, almonds, chocolate chips, dates, cranberries, and pumpkin seeds in a food processor, in batches if necessary, until finely chopped and the consistency of coarse breadcrumbs. Add nut mixture to teff mixture and mix thoroughly. Pour peanut butter and honey over nut and teff mixture; mix until evenly distributed.
  • Line 2 baking sheets with parchment paper. Roll the teff mixture into bite-size balls and arrange on baking sheets. Wrap sheets well with plastic wrap. Freeze until balls are firm, 8 hours to overnight.

Nutrition Facts : Calories 107.4 calories, Carbohydrate 8.7 g, Fat 7.7 g, Fiber 1.7 g, Protein 2.8 g, SaturatedFat 1.5 g, Sodium 12.6 mg, Sugar 5.4 g

CHOCOLATE CRANBERRY RUM BALLS



Chocolate Cranberry Rum Balls image

Have a photocopy of a page from a cookbook, unfortunately not sure where it came from. This is what the recipe description says: "These say Merry Christmas through and through - a special treat made just for you!" These rum balls made a great gift to family last Christmas, they are definitively worth sharing (plan to do it every year). As with most, these rum balls are best if let mellow for a few days, otherwise the rum flavor is overpowering.

Provided by Happy Hobbit

Categories     Dessert

Time 3h30m

Yield 50 rum balls

Number Of Ingredients 8

1 cup dried cranberries
1/3 cup dark rum (navy)
2 1/2 cups vanilla wafers, finely crushed (about 70 wafers)
1 1/2 cups ground pecans, toasted
1/3 cup powdered sugar (confectioners)
1/3 cup margarine, melted (or butter)
14 white chocolate baking squares, chopped (1 oz each)
chocolate sprinkles (optional)

Steps:

  • Measure cranberries into small bowl. Add rum. Stir well. Let stand for 1 hour.
  • Combine next 4 ingredients in large bowl. Add cranberry mixture. Mix well. Shape into balls, using 1 tbsp for each. Place on waxed paper lined baking sheet. Let stand for about 1 hour until firm.
  • Heat white chocolate in small saucepan on lowest heat, stirring often, until almost melted. Do not overheat. Remove from heat. Stir until smooth. Place 1 ball on top of fork. Dip into chocolate until completely coated, allowing excess to drip back into pan. Place on same waxed paper lined baking sheet. Repeat with remaining balls and chocolate.
  • Sprinkle balls with chocolate sprinkles before white chocolate sets. Chill for 1 hour.

Nutrition Facts : Calories 83.6, Fat 6.1, SaturatedFat 1.9, Cholesterol 1.1, Sodium 21.4, Carbohydrate 6.2, Fiber 0.4, Sugar 5.7, Protein 0.8

CHOCOLATE RUM BALLS



Chocolate Rum Balls image

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

1 cup blanched ground almonds
1 cup sifted icing sugar
1 1/4 teaspoons instant coffee
3 ounces unsweetened chocolate squares (3)
5 tablespoons dark rum
1 tablespoon milk
1/2 cup dark chocolate (grated)
vermicelli or icing sugar, for coating

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

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