CHOCOLATE RUM BALLS
Provided by Alex Guarnaschelli
Categories dessert
Time 1h
Yield about 2 dozen rum balls
Number Of Ingredients 9
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 ENERGY BARS
A tasty snack that is easy on the stomach and has a good balance of ingredients to provide energy during athletic activities, training, or events.
Provided by BoKristensen
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 20m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Pulse almonds and walnuts together in the bowl of a food processor until chopped. Add dates and cranberries, a little at a time, and continue to chop. Add coconut, cocoa, and vanilla extract. Process to desired consistency.
- Roll dough into a 2-inch wide log and cut into ten 3/4-inch thick pucks. Place on the prepared baking sheet.
- Bake in the preheated oven until set, about 10 minutes.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 13.3 g, Fat 8.4 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 0.9 mg, Sugar 9.2 g
CHOCOLATE CRANBERRY RUM BALLS
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
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
RUM CRANBERRY ICE CREAM WITH WALNUTS AND CHOCOLATE CHUNKS
This recipe combines copious chunks of bittersweet chocolate folded into a custard base perfumed with good, dark rum and dotted with rum-soaked dried cranberries. It could perch easily on a slice of pecan, apple or even pumpkin pie, dripping lusciously down the sides. Although rum is used here, any dark brown spirit will work - particularly bourbon or brandy. Or if you want to leave out the booze, substitute orange juice and stir a little grated orange zest into the custard as it cooks.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 40m
Yield About 1 quart
Number Of Ingredients 9
Steps:
- In a small bowl, combine the cranberries and dark rum. Cover and let stand at room temperature for 2 hours; drain, reserving 2 tablespoons of rum.
- In a large bowl, whisk together the egg yolks and sugar.
- In a medium, heavy-bottomed saucepan, bring milk and heavy cream to a boil; remove from heat and add sea salt. Whisking constantly, slowly drizzle the milk mixture into the yolks until completely combined. Scrape the custard back into the saucepan and simmer over medium-low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon (do not let it come to a boil). Strain through a fine-mesh sieve into a bowl; stir in the reserved rum and cranberries and chill until very cold, at least 3 hours.
- Transfer the custard to an ice cream maker and churn according to the manufacturer's instructions. When the ice cream is almost finished, pour the chocolate and walnuts into the machine and allow to incorporate completely. Freeze in an airtight container.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 14 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 130 milligrams, Sugar 22 grams
CHOCOLATE RUM BALLS (NO COOK)
A coworker brought these to a potluck and they were inhaled. I misplaced the recipe for a while and found it again today. Before I lose it again I'm going to post it. I haven't made them myself yet so the number of balls this makes is an estimate. Unlike many rum ball recipes, this recipe contains no corn syrup. **Chill time not included in time to prepare**
Provided by Dreamer in Ontario
Categories < 60 Mins
Time 31m
Yield 24-36 rum balls
Number Of Ingredients 8
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.
Nutrition Facts : Calories 158.5, Fat 9, SaturatedFat 4.3, Cholesterol 25.7, Sodium 97.5, Carbohydrate 17.7, Fiber 0.6, Sugar 5.3, Protein 1.5
CHOCOLATE RUM BALLS I
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
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 RUM BALLS
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
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.
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