Chocolate Rum Balls 2 Recipes

CHOCOLATE RUM BALLS I

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.

CHOCOLATE RUM BALLS

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.

CHOCOLATE RUM BALLS

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.

CHOCOLATE RUM BALLS

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.

COCONUT RUM BALLS

Steps:

• In a large bowl, toss together the crushed vanilla wafers, 1 1/3 cup coconut and walnuts. Stir in the sweetened condensed milk and rum; mix well. Refrigerate for 4 hours.
• Roll the dough into 1 inch balls and roll the balls in the remaining coconut. Store in a tightly covered container in the refrigerator.

CHOCOLATE RUM BALLS

Steps:

• In a small bowl, combine the crushed cookies and pecans.
• Mix well.
• Stir in the corn syrup and rum.
• blend well.
• Place the powdered sugar in small bowl.
• Roll the cookie mixture into 1-inch balls.
• then roll in powdered sugar- until well coated.

CHOCOLATE RUM BALLS

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.

CHOCOLATE RUM BALLS 2

Steps:

• Combine crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa and nuts. Blend in corn syrup and rum.
• Shape into 1-inch balls; roll in additional confectioners' sugar.
• You may store in an airtight container several days to develop flavor. Roll again in confectioners' sugar before serving.