Danish Rum Balls Recipes

DANISH RUM BALLS

Steps:

• Grind Oakmeal in food processor and set aside.
• Mix Rum and Cocoa to a thick paste. (If you don't want to make it with rum you can use milk. just add 1 tbsp Rum Extract.).
• In a mixer, add Soft Margarine (or Butter) ,sugar ,cocoa, Rum and Almond extract and mix well.
• While Mixing add ground oatmeal slowly till mixed together. let mixer run run for 5 minute till totally mixed.
• Cover and place in fridge for 2 days. This is important so it can thicken.
• After 2 days let stand till room temperature before rolling.
• On a plate pour coarse sugar and spread ( you can use colored sugar too or any sprinkle type of sugar for festive color ).
• Roll the balls in sugar until totally covered.
• You can store them in cookie tins or tupperwares. Put wax paper between levels stacks. you can put into small bag a gifts. ! Freeze until you need them.
• I dare you not eat one of them while rolling. I can't. But i'm weak.

ROMKUGLER ~ DANISH RUM BALL

Steps:

• Break pastry and crumble muffin.
• In a food processor or a blender take all the ingredients except chocolate sprinkles and blend until everything mix well and comes together.
• Taste the mixture and adjust sugar, cocoa and rum extract.
• Transfer to a bowl and refrigerate for one hour.
• Pinch out a small piece from the mixture and shape into a round ball.
• Roll the ball in chocolate sprinkle and serve.
• Keep rum balls refrigerate in a airtight container.

DANISH RUM BALLS (ROMKUGLER)

Steps:

• Pour all the cake leftovers in a food processor and run until they are all crumble.
• Add jam, rum essence and cocoa powder and run the food processor until the dough has a uniform consistency.
• Roll the dough into about eight rum balls.
• Roll the rum balls in coconut flakes or chocolate flakes.
• Leave the rum ball in the fridge until they are to be served.

RUM BALLS

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.

RUM BALLS

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.

NO BAKE RUM BALLS

Steps:

• In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in the chopped walnuts, corn syrup and rum. Mix until well blended.
• Form dough into 2 inch balls and roll in confectioners' sugar. Store in covered tin.