Creamy Rum Balls Food

BEST RUM BALLS (AMERICA'S TEST KITCHEN)

Steps:

• Place the butter and chocolate in a small saucepan over low heat. When melted, stir until smooth and set aside to cool until warm.
• Meanwhile, combine the wafers, sugar, cocoa, pecans and salt in a large mixing bowl. Note that any lumps can be worked out once the wet ingredients are added.
• Once the chocolate/butter mixture is cooled, transfer it to the bowl of a food processor (no need to wash it after grinding the wafers and nuts). Break the almond paste into small pieces and add it to the chocolate mixture. Process until smooth, about one minute. Add the sour cream and process until well combined, about 20 seconds. Transfer to the large bowl containing the dry ingredients. Add the rum and stir until the mixture is smooth and homogeneous, about two minutes. Refrigerate until firm, at least an hour and up to overnight.
• Form the mixture into one-inch balls and roll in chocolate sprinkles. Place on a parchment or wax paper-lined baking sheet and refrigerate until very firm, about one hour. Transfer to covered containers and allow flavors to mature for three days and up to two weeks. Remove from refrigerator about 20 minutes before serving.

CREAMY RUM BALLS

Steps:

• Crumble sponge cake.
• Mix together all ingredients.
• Roll into small balls.
• Roll in coconut.
• Refrigerate.
• Can be frozen.
• Ejoy :).
• Instead of sponge cake you can use any sweet biscuit similar to Marie.

CREAMY RUM BALLS

Steps:

• combine all dry ingredients together.
• add cherries, condensed milk, rum.
• mix well.Place in fridge for 1/2-1 hr till mixture is rolling consistency.
• shape into small balls.
• roll in coconut.
• place in refrigerator until firm.

CHRISTMAS RUM BALLS(OR BOURBON BALLS)

Steps:

• Sift the cocoa with 1 cup sugar.
• Stir in the spiced rum mixed with the syrup.
• Add crushed vanilla wafers and nuts.
• Mix thoroughly.
• Shape mixture into walnut sizes balls and dredge with remaining sugar or leave them plain.
• Store in a tin.

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.

RUM BALLS

Steps:

• Finely grind vanillia wafers and pecans.
• Combine with the icing sugar coca and stir in the melted butter and rum.
• Puree the almond paste in a food processor add the sour cream and salt. Mix well and add the melted chocolate mix well.
• Add the sour cream mixture to vanilla wafer mixture in a large bowl stir until well mixed cover and let stand until firm.
• Optional roll balls in melted chocolate while the chocolate is still "very" warm as close to hot as it can be refridgerate Rum Balls for 24 hours then put rum balls in tins and freeze.

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.

RUM BALLS

Steps:

• In large bowl, mix crushed cookies, almonds and 2 cups powdered sugar. Stir in rum and corn syrup. Shape mixture into 1-inch balls.
• In small bowl, place 1/2 cup powdered sugar. Roll balls in powdered sugar. Store in tightly covered container at least 5 days before serving to develop flavor but no longer than 4 weeks.

RUM TRUFFLES

Steps:

• Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl.
• In a saucepan, combine cream and butter. Place over low heat, and bring to a boil. Pour over chocolate, and stir until chocolate is melted and smooth. Stir in cake crumbs and rum. Set aside until firm, but not hard.
• Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles. Place on the prepared tray. Refrigerate 30 minutes or until firm. Serve in small paper cups.

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.