Nut Less Rum Balls Recipes

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.

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.

RUM BALLS

Steps:

• In a mixing bowl fitted with the paddle attachment, or by hand, mix together the cake crumbs, cocoa powder, powdered sugar, and nuts. Stir in the 2 tablespoons of honey and the rum. Using your hands, try to form the mixture into a ball. If the mixture won't hold together add a little more honey. Roll the mixture into 1-inch balls, then roll them in powdered sugar or melted chocolate, and let them set up. Then, let them age or ripen 24 hours.

NUT-LESS RUM BALLS

Steps:

• Chop chocolate roughly, halve marshmallows.
• Combine cream and sugar in small saucepan (with base about 15cm in diameter), stir over moderate heat until sugar is dissolved Increase heat, boil as rapidly as possible, stirring briskly and constantly for about 4 minutes, or until mixture just begins to change colour and catch on base of saucepan.
• Remove from heat and stir in chocolate and marshmallows, add rum and stir until marshmallows and chocolate are melted, cool mixture to room temperature.
• Take level teaspoons of mixture, roll into balls, press a small piece of ginger (about the size of a pea) into centre, place balls on foil covered tray and refrigerate several hours.
• Melt extra chocolate and copha over simmering water, dip balls into chocolate, return them to the foil covered tray and refrigerate until set.

BEST EVER RUM BALLS

Steps:

• Melt chocolate chips in a double boiler.
• Stir until smooth and remove from heat.
• Stir in corn syrup
• Stir in rum.
• In a separate bowl, combine the dry ingredients.
• Drizzle the chocolate mixture over the crumb mixture.
• Stir until everything is well combined.
• Shape into 1 inch balls.
• Roll in powdered sugar.
• Store in an airtight container for at least five days before serving to develop flavor.