Chocolate Rum Balls Recipes

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:

• 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.

EASY CHOCOLATE RUM BALLS

Steps:

• Run vanilla wafers through the food processor until turned to fine crumbs. Pour into a large mixing bowl.
• Run pecans through food processor until finely ground. Add to wafer brumbs in bowl.
• Add cocoa powder and mix thoroughly.
• Add honey and rum. Mix thoroughly.
• Make 1 inches balls with dough and roll in sprinkles.
• Store in an air-tight container for up to 1 week.

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

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

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 (NO-BAKE)

Steps:

• In a large bowl, combine the crushed wafers, chopped nuts, 3/4 cup icing sugar and the cocoa; add/mix in rum and corn syrup.
• Shape the dough into 1-inch balls, then roll in the icing sugar.
• Store rum balls in an airtight container for 2-3 days to develop the flavors.
• Roll them again in icing sugar before serving.

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.