Chocolate Rum Balls Ii Food

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 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:

• 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:

• 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.

CHOCOLATE RUM BALLS II

Steps:

• In the microwave or in a bowl over simmering water, melt chocolate, stirring occasionally until smooth.
• Process the almonds in a food processor. Transfer to a medium bowl and stir in the cream cheese, confectioners' sugar, instant coffee and rum. Blend in the melted chocolate. If dough is too soft to form balls, chill for 1 hour.
• Roll dough into 1 inch balls. Roll the balls in the chocolate sprinkles. Store in a covered container in the refrigerator until serving time.

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 RUM BALLS II

Steps:

• In the microwave or in a bowl over simmering water, melt chocolate, stirring occasionally until smooth.
• Process the almonds in a food processor. Transfer to a medium bowl and stir in the cream cheese, confectioners' sugar, instant coffee and rum. Blend in the melted chocolate. If dough is too soft to form balls, chill for 1 hour.
• Roll dough into 1 inch balls. Roll the balls in the chocolate sprinkles. Store in a covered container in the refrigerator until serving time.

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 II

Steps:

• In the microwave or in a bowl over simmering water, melt chocolate, stirring occasionally until smooth.
• Process the almonds in a food processor. Transfer to a medium bowl and stir in the cream cheese, confectioners' sugar, instant coffee and rum. Blend in the melted chocolate. If dough is too soft to form balls, chill for 1 hour.
• Roll dough into 1 inch balls. Roll the balls in the chocolate sprinkles. Store in a covered container in the refrigerator until serving time.

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.