Chocolate Cherry Kid Friendly Rum Balls Food

KID-FRIENDLY RUM BALLS

Steps:

• Crush the biscuits until they resemble fine crumbs using either a food processor, blender, Thermomix or rolling pin (see notes) and then place into a large bowl.
• Stir through the cocoa powder, desiccated coconut and sweeteened condensed milk until well coated.
• Using your hands, roll heaped teaspoons of the mixture into balls and then roll through the extra coconut to coat.
• Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months.
• Place the biscuits into the Thermomix bowl and crush on Speed 8, 10 seconds. Scrape down the sides of the bowl.
• Add the cocoa powder, desiccated coconut and sweeteened condensed milk and mix on Reverse, Speed 4, 10 seconds. Scrape down the sides and repeat for a further 5-10 seconds or until combined.
• Using your hands, roll heaped teaspoons of the mixture into balls and then roll through the extra coconut to coat.
• Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months.

CHERRY RUM BALLS

Steps:

• Melt the chocolate chips and stir in the rum and corn syrup.
• Stir together the vanilla wafer crumbs, pecans and 1/2 cup of the confectioners' sugar. Drizzle the chocolate mixture over the crumb mixture and stir until blended.
• Shape mixture into 1 inch balls. Roll balls in the remaining confectioners' sugar. Place cherry half in center of each cookie, pressing down lightly. Store in an airtight container for several days to develop flavor.

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.

CHOCOLATE COVERED CHERRY RUM BALLS

Steps:

• Bake cake according to directions using the eggs, oil and water listed above in ingredients. EXCEPT: Add the rum extract and cherry juice as well. And then mix in the cherries cut into 1/4's and 1/8's. I bake it usually 28 minutes. I check it at 20 minutes but it always takes a little longer.
• Finely crumble 1/2 of the cake in a large mixing bowl, drizzle with 2 of the shots of rum. Toss to thoroughly coat cake crumbs.
• Crumble other 1/2 of cake into the bowl. Drizzle with remaining 2 shots of rum, again toss thoroughly.
• Form balls with cake about 2" across, press moderately firm into nice round balls. Place on a plate and refrigerate till cold.
• Spray cookie sheet or cake pan generously with spray Pam.
• In a double boiler melt the chocolate chips and lard. Roll each ball in chocolate and remove with small tongs and lightly shake off excess chocolate. Don't worry about tong marks. After you put the ball in the pan use the back of a small spoon and smooth over bare spots. Sprinkle generously with chocolate sprinkles. Refrigerate balls immediately for a couple of hours. ENJOY!

CHOCOLATE RUM BALLS

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 CHERRY KID FRIENDLY RUM BALLS

Steps:

• Chop up maraschino cherries, set aside.
• Beat cream cheese with food processor or wooden spoon.
• Melt chocolate and butterscotch chips in microwave on medium power for 1 minute at a time until melted; stir lots after each minute to make sure you don't burn it.
• Beat chocolate mixture into cream cheese; Mix in rum, water, cherries and graham wafer crumbs.
• (the amount of water depends on the type of cream cheese you use, if using light add the minimum amount of water).
• Refrigerate for 30 minutes.
• With your hands, roll out about one teaspoon of the mixture at a time into balls.
• Put chocolate sprinkles in a small bowl (such as a cream cheese container), roll rum balls in the sprinkles one at a time.
• Store in refrigerator.
• If you are making these for a gathering/occasion, roll the rum balls the day before or day of, They do keep for about 2 weeks in the fridge, but at that time the chocolate sprinkles do soften slightly.
• Yield: about 80 rum balls.

CHOCOLATE RUM BALLS (NO COOK)

Steps:

• Combine butter, icing sugar and chocolate chips in a microwavable bowl.
• Microwave on low to melt - do not cook.
• Stir in beaten eggs and salt until thick and smooth.
• Add rum and crumbs then mix well.
• Refrigerate until mixture is stiff enough to form balls (about 3 hours).
• Roll balls in chocolate shots, ground nuts or coconut.
• Chill.

CHOCOLATE RUM BALLS

Steps:

• Combine all ingredients except the chocolate shots/additional icing sugar and shape into one inch balls.
• Roll in chocolate shots (or additional icing sugar).

CHOCOLATE RUM BALLS

Steps:

• Melt the chocolate on the stove, mix in remaining ingredients except coconut.
• I find it easier to roll after it sits in the fridge overnight.
• Roll into balls, size of your choice, and roll in fine ground Coconut.
• Store in freezer.

CHOCOLATE RUM BALLS

Steps:

• Melt chocolate over very low heat or in a double boiler. Add corn syrup and alcohol (REMOVE FROM HEAT SOURCE AND BE VERY CAREFUL WITH ALCOHOL AND AN OPEN FLAME).
• In a large bowl, combine crushed wafers, powdered sugar and one cup of the chopped nuts. Add chocolate mixture to the crumb mixture and stir well.
• Let stand 30 minutes and then stir again. Shape into 1" balls then roll into remaining nuts. Store in a very tightly sealed container in the refrigerator for at least 3 days for best flavor.

CHOCOLATE CHERRY BALLS

Steps:

• In a large bowl, combine butter, powdered sugar, maraschino cherries, peanut butter, walnuts, coconut, and salt; shape into 1-inch balls.
• In the top of a double boiler over hot water, melt chocolate chips and paraffin wax.
• Insert a toothpick into each ball; dip into chocolate mixture to coat exterior.
• Place onto wax paper to set. Use another toothpick to push ball from inserted toothpick.
• If a hole remains where toothpick was inserted, add a small amount of chocolate coating to cover.