Anyone have a recipe for Rumballs? How about Chocolate truffle balls?!
Prep Time:20 min
Start to Finish:4 days
Makes:2 dozen candies
1/2 cup semisweet chocolate chips
2 tablespoons honey
1 1/2 cups finely crushed chocolate or vanilla wafer cookies (about 27 cookies)
1/2 cup ground walnuts
3 tablespoons rum
Candy decorations or sugar
1. Mix chocolate chips and honey in 1 1/2-quart microwavable casserole or bowl. Microwave uncovered on High 1 to 2 minutes or until chips can be stirred smooth.
2. Stir in crushed cookies, walnuts and bourbon. Shape into 1-inch balls. Roll balls in candy decorations.
3. Store in tightly covered container at least 4 days to develop flavor but no longer than 4 weeks.
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Marvelous Chocolate Truffles
Prep Time:20 min
Start to Finish:1 hr 15 min
Makes:15 candies
6 ounces semisweet baking chocolate or white baking bars (white chocolate), chopped
2 tablespoons butter or margarine
1/4 cup whipping (heavy) cream
1 tablespoon shortening
1 cup (6 ounces) semisweet or milk chocolate chips or white baking chips
Finely chopped nuts or candy decorations, if desired
1. Cover cookie sheet with aluminum foil. Melt baking chocolate in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in butter until melted; stir in whipping cream. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
2. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
3. Heat shortening and chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Place on aluminum foil-covered cookie sheet. Immediately sprinkle some of the truffles with finely chopped nuts or decorating candies.
4. Refrigerate truffles about 10 minutes or until coating is set. Drizzle some of the truffles with mixture of 1/4 cup powdered sugar and 1/2 teaspoon milk. Refrigerate just until set. Serve at room temperature. Store in airtight container.
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Chocolate Rum Truffles
Prep: 1 hour
Ingredients
6 ounces semisweet chocolate, coarsely chopped
1/4 cup butter
3 tablespoons whipping cream
1 beaten egg yolk
3 teaspoons rum, brandy, or whipping cream
1 pound chocolate-flavored candy coating, chopped
Finely chopped pistachio nuts (optional)
Vanilla-flavored or pink candy coating, melted, for decorating (optional)
Directions
1. Combine chocolate, butter, and the 3 tablespoons whipping cream in a heavy 2-quart saucepan. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove saucepan from heat.
2. Gradually stir about half of the hot mixture into the beaten egg yolk. Return egg mixture to saucepan. Cook over medium heat, stirring constantly, about 2 minutes or until slightly thickened. Remove saucepan from heat.
3. Stir in rum, brandy, or whipping cream. Transfer chocolate mixture to a small mixing bowl. Chill about 1 hour or until mixture is room temperature and smooth, stirring occasionally.
4. Beat the cooled chocolate mixture with an electric mixer on medium speed about 2 minutes or until slightly fluffy. Chill about 15 minutes or until mixture holds its shape. Drop mixture from a rounded teaspoon onto a baking sheet lined with waxed paper. Chill about 30 minutes more or until firm. Shape into smooth balls with hands, working quickly so the truffles don't get too soft.
5. Bring water to boiling in the bottom of a double boiler or a saucepan. Remove from heat. Place chopped chocolate-flavored candy coating in top of double boiler or in a heatproof bowl and set over the boiling water, making sure the bottom of the top pan is not touching the water. Stir frequently until coating melts. Or, melt coating in the microwave oven: In a 2 1/2-quart microwave-safe bowl, microwave candy coating on 100% power (high) for 2 minutes. Stir. If necessary, microwave 30 seconds more or until almost melted. Coating may not look melted until stirred.
6. Drop truffles, one at a time, into melted candy coating; turn truffles with a large, long-tine fork to coat. Lift truffle out with the fork without piercing the centers; draw fork across rim of pan to remove excess coating. Invert truffles onto a waxed-paper-lined baking sheet. If desired, twist fork slightly as candy falls to make a swirl on top.
7. Let dipped truffles dry until candy coating hardens. If the candy coating becomes too thick while dipping, reheat it in the microwave. Or, for coating that's been melted in a double boiler, replace the cooled water with warm water. Stir coating constantly until it once again reaches dipping consistency.
8. To decorate truffles, if desired, place melted vanilla-flavored or pink candy coating in a small, self-sealing plastic bag with a corner snipped off (opening should be very small) or a pastry bag fitted with a small, round tip. Pipe coating in a design atop truffles. Or, drizzle coating over truffles with a spoon. Let dry. Or, if desired, after chilling the shaped truffles for 30 minutes, roll them in finely chopped nuts instead of dipping them into melted chocolate. Makes about 30.
Make-Ahead Tip: Store truffles, tightly covered, in a cool, dry place for up to 2 weeks.
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Easy Chocolate Truffles
Prep: 45 min.
Ingredients
14 ounces semisweet or bittersweet chocolate squares
1 cup heavy or whipping cream
5 tablespoons unsalted butter, softened, cut up (no substitutions)
2/3 cup shredded coconut
2 tablespoons dark rum
1/2 cup unsweetened cocoa
1/2 cup chocolate wafer crumbs
1/2 cup finely chopped toasted walnuts or pecans
Directions
1. Line 2 cookie sheets with foil. Chop chocolate into small uniform pieces.
2. Bring cream just to boil in medium saucepan. Reduce heat to low; add chocolate and stir until completely smooth. Remove from heat and stir in butter and rum until butter melts. Pour into jelly-roll pan and refrigerate until firm, 30 minutes.
3. Spoon chocolate by rounded teaspoonfuls onto prepared cookie sheets. With palms of hands, quickly shape into balls (they will be roughly shaped).
4. Place coconut, cocoa, nuts and wafer crumbs in each of 4 shallow bowls. Roll one quarter of the balls in each coating. Store truffles in airtight container and refrigerate up to 2 weeks. Makes 6 dozen.
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Bourbon/Rum Balls
about 50
Ingredients
1 cup semisweet chocolate pieces
1/4 cup sugar
3 tablespoons light corn syrup
1/3 cup bourbon or dark rum
2-1/2 cups finely crushed vanilla wafers (about 55 wafers)
1/2 cup finely chopped walnuts
Sugar
Directions
1. Heat chocolate pieces in a heavy, medium saucepan over low heat until melted, stirring constantly. Remove from the heat. Stir in the 1/4 cup sugar and corn syrup. Stir in bourbon until well mixed.
2. Add vanilla wafers and walnuts to chocolate mixture; mix well. Let stand about 30 minutes. Shape into 1-inch balls. Roll in additional sugar. Store in a tightly covered container about 1 week to mellow flavor. Makes about 50.
Answers: Chocolate-Rum Balls
Prep Time:20 min
Start to Finish:4 days
Makes:2 dozen candies
1/2 cup semisweet chocolate chips
2 tablespoons honey
1 1/2 cups finely crushed chocolate or vanilla wafer cookies (about 27 cookies)
1/2 cup ground walnuts
3 tablespoons rum
Candy decorations or sugar
1. Mix chocolate chips and honey in 1 1/2-quart microwavable casserole or bowl. Microwave uncovered on High 1 to 2 minutes or until chips can be stirred smooth.
2. Stir in crushed cookies, walnuts and bourbon. Shape into 1-inch balls. Roll balls in candy decorations.
3. Store in tightly covered container at least 4 days to develop flavor but no longer than 4 weeks.
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Marvelous Chocolate Truffles
Prep Time:20 min
Start to Finish:1 hr 15 min
Makes:15 candies
6 ounces semisweet baking chocolate or white baking bars (white chocolate), chopped
2 tablespoons butter or margarine
1/4 cup whipping (heavy) cream
1 tablespoon shortening
1 cup (6 ounces) semisweet or milk chocolate chips or white baking chips
Finely chopped nuts or candy decorations, if desired
1. Cover cookie sheet with aluminum foil. Melt baking chocolate in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in butter until melted; stir in whipping cream. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
2. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
3. Heat shortening and chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Place on aluminum foil-covered cookie sheet. Immediately sprinkle some of the truffles with finely chopped nuts or decorating candies.
4. Refrigerate truffles about 10 minutes or until coating is set. Drizzle some of the truffles with mixture of 1/4 cup powdered sugar and 1/2 teaspoon milk. Refrigerate just until set. Serve at room temperature. Store in airtight container.
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Chocolate Rum Truffles
Prep: 1 hour
Ingredients
6 ounces semisweet chocolate, coarsely chopped
1/4 cup butter
3 tablespoons whipping cream
1 beaten egg yolk
3 teaspoons rum, brandy, or whipping cream
1 pound chocolate-flavored candy coating, chopped
Finely chopped pistachio nuts (optional)
Vanilla-flavored or pink candy coating, melted, for decorating (optional)
Directions
1. Combine chocolate, butter, and the 3 tablespoons whipping cream in a heavy 2-quart saucepan. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove saucepan from heat.
2. Gradually stir about half of the hot mixture into the beaten egg yolk. Return egg mixture to saucepan. Cook over medium heat, stirring constantly, about 2 minutes or until slightly thickened. Remove saucepan from heat.
3. Stir in rum, brandy, or whipping cream. Transfer chocolate mixture to a small mixing bowl. Chill about 1 hour or until mixture is room temperature and smooth, stirring occasionally.
4. Beat the cooled chocolate mixture with an electric mixer on medium speed about 2 minutes or until slightly fluffy. Chill about 15 minutes or until mixture holds its shape. Drop mixture from a rounded teaspoon onto a baking sheet lined with waxed paper. Chill about 30 minutes more or until firm. Shape into smooth balls with hands, working quickly so the truffles don't get too soft.
5. Bring water to boiling in the bottom of a double boiler or a saucepan. Remove from heat. Place chopped chocolate-flavored candy coating in top of double boiler or in a heatproof bowl and set over the boiling water, making sure the bottom of the top pan is not touching the water. Stir frequently until coating melts. Or, melt coating in the microwave oven: In a 2 1/2-quart microwave-safe bowl, microwave candy coating on 100% power (high) for 2 minutes. Stir. If necessary, microwave 30 seconds more or until almost melted. Coating may not look melted until stirred.
6. Drop truffles, one at a time, into melted candy coating; turn truffles with a large, long-tine fork to coat. Lift truffle out with the fork without piercing the centers; draw fork across rim of pan to remove excess coating. Invert truffles onto a waxed-paper-lined baking sheet. If desired, twist fork slightly as candy falls to make a swirl on top.
7. Let dipped truffles dry until candy coating hardens. If the candy coating becomes too thick while dipping, reheat it in the microwave. Or, for coating that's been melted in a double boiler, replace the cooled water with warm water. Stir coating constantly until it once again reaches dipping consistency.
8. To decorate truffles, if desired, place melted vanilla-flavored or pink candy coating in a small, self-sealing plastic bag with a corner snipped off (opening should be very small) or a pastry bag fitted with a small, round tip. Pipe coating in a design atop truffles. Or, drizzle coating over truffles with a spoon. Let dry. Or, if desired, after chilling the shaped truffles for 30 minutes, roll them in finely chopped nuts instead of dipping them into melted chocolate. Makes about 30.
Make-Ahead Tip: Store truffles, tightly covered, in a cool, dry place for up to 2 weeks.
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Easy Chocolate Truffles
Prep: 45 min.
Ingredients
14 ounces semisweet or bittersweet chocolate squares
1 cup heavy or whipping cream
5 tablespoons unsalted butter, softened, cut up (no substitutions)
2/3 cup shredded coconut
2 tablespoons dark rum
1/2 cup unsweetened cocoa
1/2 cup chocolate wafer crumbs
1/2 cup finely chopped toasted walnuts or pecans
Directions
1. Line 2 cookie sheets with foil. Chop chocolate into small uniform pieces.
2. Bring cream just to boil in medium saucepan. Reduce heat to low; add chocolate and stir until completely smooth. Remove from heat and stir in butter and rum until butter melts. Pour into jelly-roll pan and refrigerate until firm, 30 minutes.
3. Spoon chocolate by rounded teaspoonfuls onto prepared cookie sheets. With palms of hands, quickly shape into balls (they will be roughly shaped).
4. Place coconut, cocoa, nuts and wafer crumbs in each of 4 shallow bowls. Roll one quarter of the balls in each coating. Store truffles in airtight container and refrigerate up to 2 weeks. Makes 6 dozen.
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Bourbon/Rum Balls
about 50
Ingredients
1 cup semisweet chocolate pieces
1/4 cup sugar
3 tablespoons light corn syrup
1/3 cup bourbon or dark rum
2-1/2 cups finely crushed vanilla wafers (about 55 wafers)
1/2 cup finely chopped walnuts
Sugar
Directions
1. Heat chocolate pieces in a heavy, medium saucepan over low heat until melted, stirring constantly. Remove from the heat. Stir in the 1/4 cup sugar and corn syrup. Stir in bourbon until well mixed.
2. Add vanilla wafers and walnuts to chocolate mixture; mix well. Let stand about 30 minutes. Shape into 1-inch balls. Roll in additional sugar. Store in a tightly covered container about 1 week to mellow flavor. Makes about 50.
Ginger Chocolate Rum Balls
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
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These candies are similar to bourbon balls, but with ginger cookies, pecans, cocoa and rum.
INGREDIENTS:
1 cup fine gingersnap crumbs
1 cup finely chopped pecans
1 cup powdered sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon plus 1 1/2 teaspoons light corn syrup
1/3 cup rum
powdered sugar for coating
PREPARATION:
In a large bowl, combine gingersnap crumbs, pecans, 1 cup powdered sugar, the cocoa, corn syrup, and rum; stir to blend ingredients. Using about 1 teaspoon of the mixture, form small balls. Roll each ball in powdered sugar to coat generously. Store in tightly covered containers. Best if aged for about a week before serving. Before serving, roll once again in powdered sugar.
----not my recipe!!!!! I don't take any credit!!
The classic chocolate truffle starts with chocolate and cream. One pint of cream to two bags @ 12 ounces each of semi-sweet or milk chocolate chips. Bring cream to a simmer a few bubbles lazily popping up on the surface of the cream. Remove from the burner and add chocolate chips. Stir! until smooth. Add flavoring such as vanill or almond extract may be peppermint. Allow this mass to cool until it is fairly solid. Putting it in the fridge speeds this process. Scoop balls with a mini scooper or use a spoon to get a portion out. Shape into a ball & roll in cocoa powder. ( In France they use unsweetened cocoa). Or allow to cool and melt some more chocolate chips carefully so it doesn't burn. The microwave or a double boiler is best for this and dip the truffle centers place on a wire rack over wax paper or a baking pan and allow to drip and then store in fridge after they've cooled. Those little paper candy cups are nice they keep them separate.
RUM BALLS – BIG BATCH
2 boxes (12 oz ea.) vanilla wafers, crushed
2 cups chopped pecans or walnuts
? cup unsweetened cocoa
2 cups confectioner’s sugar
2/3 cup light or dark rum
2 cups light or dark corn syrup
8 oz. container diced dried citrus fruits (optional)
shredded coconut or jimmies for coating
Stir vanilla wafer crumbs, nuts, confectioner’s sugar and unsweetened cocoa. Stir in light or dark rum, corn syrup and citrons (optional) until well blended. Shape into 1 inch balls.
Roll in either coconut or jimmies.
Makes approximately 9 dozen.
Chocolate Truffles
INGREDIENTS:
1/2 cup semisweet chocolate pieces
1 teaspoon instant coffee granules
2 tablespoons water
2 tablespoons light corn syrup
2 teaspoon vanilla extract
1 cup finely crushed chocolate cookie crumbs
1/2 cup sifted powdered sugar
1/2 cup finely chopped blanched almonds or macadamia nuts
chocolate jimmies, finely chopped almonds or macadamia, or more cookie crumbs for coating
PREPARATION:
In top of double boiler over hot water, combine chocolate chips, coffee granules, water, corn syrup, and vanilla. Stirring frequently, heat until chocolate is melted. Beat with electric hand-held mixer or whisk until smooth; remove from heat.
Stir in the cookie crumbs, powdered sugar, and nuts. Mix until well blended; let stand for about 10 minutes, until cool enough to handle. Shape mixture into small balls; roll in chocolate jimmies, finely chopped nuts, or cookie crumbs. Place truffles on waxed paper; cover loosely and chill overnight. Store in a tightly covered container.
Makes about 3 to 4 dozen chocolate truffles.
Delicious..... I love Chocolate Truffles;)
RUM BALLS - NO BAKE
1 (6 oz.) pkg. chocolate chips
1/2 c. sugar
1/3 c. rum or 1 tsp. rum flavoring
3 tbsp. light corn syrup
2 c. crushed vanilla wafers (44 count)
1 c. ground walnuts
Sugar/shots (optional) to roll balls in
In saucepan, carefully melt chips over low heat (or use double boiler). Remove from heat. Stir in sugar, rum, corn syrup. Fold in vanilla wafer crumbs and nuts.
Shape into 1 inch balls. Roll in additional sugar, shots or chopped nuts. Best if stored in an airtight container for several days.