Chocolate Walnut Rum Balls Food

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:

• In a large bowl, stir together the wafers, sugar, cocoa and nuts.
• Blend in corn syrup and rum.
• Shape into 1-inch balls and roll in additional confectioner's sugar.
• Store in airtight container for several days to build flavor.
• Roll again in confectioners' sugar before serving.

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-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.

COCONUT RUM BALLS

Steps:

• In a large bowl, toss together the crushed vanilla wafers, 1 1/3 cup coconut and walnuts. Stir in the sweetened condensed milk and rum; mix well. Refrigerate for 4 hours.
• Roll the dough into 1 inch balls and roll the balls in the remaining coconut. Store in a tightly covered container in the refrigerator.

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.

CHOCOLATE WALNUT KAHLUA BALLS (NO BAKE)

Steps:

• Stir the chocolate over simmering water in a double boiler until melted and smooth; remove from heat.
• Whisk in 1/2 cup sugar and corn syrup then the Kahlua.
• In a small bowl mix together the chopped walnuts and crushed wafers; add in the chocolate mixture and mix well.
• Shape into small balls.
• Place powdered sugar in a shallow bowl.
• Roll each ball in the powdered sugar to coat.
• Place in an air-tight container and refrigerate overnight.

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.