Dark Chocolate Rum Balls Recipe Recipe Cards

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.

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-WALNUT RUM BALLS

Steps:

• Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Whisk in 1/2 cup sugar and corn syrup, then the rum. Mix vanilla wafers and walnuts in medium bowl to blend; add chocolate mixture and stir to blend well.
• Place remaining 1/2 cup sugar in shallow bowl. For each rum ball, roll 1 scant tablespoon chocolate mixture into generous 1-inch ball. Roll balls in sugar to coat evenly. Cover and refrigerate at leas overnight and up to 5 days.

CHOCOLATE CRANBERRY RUM BALLS

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.

CHOCOLATE RUM BALLS (SUGAR-FREE, LOW CARB)

Steps:

• Preheat the oven to 350°F.
• Spread the pecans on a baking sheet and roast in the oven for about 10 minutes, or until they begin to brown.
• Set aside to cool.
• Combine coconut, Splenda® and cocoa in a large mixing bowl.
• When the pecans have cooled a little, coarsely chop them in a food processor.
• Add the pecans to the coconut mixture.
• Melt the butter.
• Mix the rum with the melted butter and stir into the combined ingredients.
• Place egg white powder in a small bowl and add the warm water.
• Beat with a whisk for 2 minutes, until frothy and dissolved.
• Mix the egg whites into the combined ingredients.
• Form the mixture into little balls.
• Leave the candies on a baking sheet for about an hour to dry.
• Store in an airtight container.