BEST CLASSIC RUM BALLS RECIPE
This is the best classic rum balls recipe you can find around and can be made in no time all year round when you have leftover cake or for the holidays
Provided by The Bossy Kitchen
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350F/180C.
- Place the walnuts on a baking tray and roast them for about 8 minutes, or until fragrant and lightly brown.
- Let nuts cool, chop them with a knife, or toss them in a food processor until they are finely chopped.
- Place them in a big bowl.
- Process the graham crackers in a food processor until finely ground. If you do not have a food processor, place them in a bag and crush them with a rolling pin or a bottle.
- Add them to the nuts.
- In a small pot, place butter, heavy cream, sugar, and cocoa and bring to a boil without simmering them. Remove and set aside to cool.
- Add the rum or the rum flavor.
- Pour the mixture over the dry ingredients. Mix everything very well.
- If the mixture is soft, place it in the refrigerator for about 30 minutes.
- Using your hands, form 1 inch balls and toss them in granulated sugar, coconut flakes, chocolate sprinkles, etc.
- Place the rum balls in the refrigerator overnight in an airtight container.
- Optional: stick a pitted cherry from the syrup in the middle of the ball, or an almond, then toss in sugar.
- Serve cold.
Nutrition Facts : Calories 304 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 86 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CHOCOLATE RUM TRUFFLES
Delicious, rich chocolate rum truffles. Make them with rum or another one of your favorite spirits.
Provided by Laura Reigel
Categories Dessert
Time 50m
Number Of Ingredients 4
Steps:
- Place 16 ounces of chocolate in a large glass bowl.
- Heat the cream in a saucepan to 90 to 110℉. Pour the hot cream over the chocolate. Let it sit for a few minutes, begin to whisk.
- Whisk until the chocolate is melted and shiny. (If chocolate doesn't melt completely it can be microwaved for 30 seconds at a time or placed over a double boiler until melted.)
- Add the rum (or another optional flavoring) and stir until everything is well-combined.
- Pour the chocolate onto 9" x 13" baking pan. (Can be lined with parchment or plastic wrap.) Refrigerate for about 60 minutes, until the mixture is thick and "scoopable."
- When the mixture is cool enough to hold its shape, scoop small balls of the chocolate onto a baking sheet that's been lined with parchment paper. For perfectly round truffles, quickly roll each one between the palms of your hands. You have to do this quickly, or the chocolate will become too soft.
- Cover the truffles with plastic wrap and freeze the rolled balls for about 60 minutes, until they are firm and very cold.
- Heat the 23 ounces of chocolate over a double boiler until melted and smooth. See notes for microwave directions.
- Remove frozen chocolate centers from the freezer. Drop into melted chocolate one by one. Make sure each one is evenly coated.
- Using a fork or chocolate dipping tool, remove and place on parchment paper. Cool completely.
- Optional: as you make them, sprinkle each truffle with the decoration of your choice. (chopped nuts, toffee, jimmies, sprinkles, or gold dust)
Nutrition Facts : Calories 198 kcal, Carbohydrate 16 g, Protein 2 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 9 mg, Sodium 24 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
CHOCOLATE RUM TRUFFLES
It's hard to eat just one of these chocolaty silky candies. I like to keep some on hand for a quick sweet treat. -DeAnn Alleva, Hudson, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- Coarsely chop 12 ounces of chocolate; set aside. In a saucepan, heat cream over low heat until bubbles form around sides of the pan. Remove from the heat; add chopped chocolate, stirring until melted and smooth. , Cool to room temperature. Stir in butter and extract. Cover tightly and refrigerate for at least 6 hours or until firm., Grate remaining chocolate; place in a shallow dish. Add nuts; set aside. Shape tablespoonfuls of chilled chocolate mixture into balls. Place on waxed paper-lined baking sheets. (If truffles are soft, refrigerate until easy to handle.) Roll truffles in chocolate-nut mixture. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 54 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 20mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
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