Chocolate Orange Rum Balls Recipes
CHOCOLATE RUM BALLS
These creamy, truffle-like goodies are on my cookie tray every Christmas. If you like, prepare them up to three days ahead of time--just store them in the refrigerator.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 70 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 21mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE RUM BALLS I
The holidays will sparkle brightly when you whip up a batch of these chocolate favorites!
Provided by FARMLIFE
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 45m
Yield 48
Number Of Ingredients 6
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.
Nutrition Facts : Calories 98.8 calories, Carbohydrate 12.3 g, Fat 4.8 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 38.3 mg, Sugar 2.3 g
CHOCOLATE ORANGE BALLS
This is a wonderful treat for people who love the combination of chocolate and orange. It brings back wonderful memories of me cooking in the kitchen with my mom, when I was a little girl.
Provided by Juenessa
Categories Dessert
Time 45m
Yield 48-60 serving(s)
Number Of Ingredients 6
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.
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