Chocolate Orange Rum Balls Recipes

COCOA RUM BALLS

Steps:

• In a large bowl, combine vanilla wafer crumbs, chopped nuts, 3/4 cup confectioners' sugar, and cocoa. Mix in rum and corn syrup. Shape dough into 1 inch balls; roll in confectioners' sugar.
• Store rum balls in an airtight container for 2 to 3 days to develop flavor. Roll them 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 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 ORANGE RUM BALLS

Steps:

• Mix all dry ingredients and set aside in big bowl.
• Mix corn syrup, and rum together.
• Pour wet ingredients into dry and mix well with a fork.
• Let stand for 2 hours.
• If you like your rum balls super"rummy" you can add 1/2 cup more at this point and let it sit again for 2 hours.
• You can repeat the adding rum and waiting 2 hour step till it suits your taste.
• There is a good midpoint where the mix is not too wet and not too dry.
• Rolling the 1" balls should not be a sticky (too wet) or crumbly (too dry) task.
• Roll into balls and then roll in powdered sugar to coat.
• Store in sealed container.

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 RUM BALLS

Steps:

• Using a food processor or rolling pin method (see Note 2) crush wafer cookies.
• In a medium sized mixing bowl combine cookie crumbs, powdered sugar, pecans and cacao powder. Mix well.
• To the bowl add rum and honey. Stir until well combined. If dough is too wet, add an addittional 2-6 tbsps more of cookies crumbs. (See photo collage above.)
• Using hands, shape into 1 inch balls.
• Roll in one of the coating options above.
• Store in an airtight container.

CHOCOLATE ORANGE BALLS

Steps:

• In a food processor, combine the vanilla wafers, 2 cups of the confectioner's sugar, cocoa powder, orange juice concentrate, and corn syrup.
• Process until the cookies are ground to crumbs and mixture is evenly blended.
• Add the pecan pieces and pulse process until the nuts are finely chopped.
• Transfer the mixture to a bowl and form into 1" balls.
• Roll balls in 1/4 cup confectioner's sugar** to coat.
• Store in an airtight container in refrigerator for up to 1 month.
• **We always rolled our balls in regular granulated sugar. If we made them at Christmas time, we dyed some of the sugar green and some of the sugar red and rolled 1/2 the balls in the green sugar and 1/2 the balls in the red sugar.

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.