![]() ![]() Roll the finished balls in either cocoa powder or powdered sugar before serving. Remove the batter from refrigerator and roll it into balls, roughly one tablespoon at a time. Stir this until thoroughly combined, then place in the refrigerator for 15-30 minutes to allow the batter to become more firm.Ĭenter batter does not include pecans rightmost photo includes pecans in the mixture. This will melt into a paste instead of the creamy melted chocolate you may be used to.Ĭombine the melted chocolate chip mixture with your Nilla wafers, powdered sugar, and pecans. Melt your chocolate chips and corn syrup together, either in the microwave or over low heat on your stove. (The pecans are optional, but they add so much to the texture that my pecan-disliking husband insisted we keep them in the recipe.) Stir sifted powered sugar into the chocolate. First melt some chocolate in the microwave. Once your wafers are completely crushed, place them in a mixing bowl with your powdered sugar and pecans. Making rum balls is all about mixing the flavorful ingredients into a pool of melted chocolate. It will save you time and you will have a much more consistent final crumb texture. If you have a food processor, use it instead. Crush the cookies with a rolling pin, a meat tenderizer, or your fists. If doing this by hand, I recommend poking a hole in the bag of Nilla wafers to release the air before placing the bag in a Ziplock to contain any crumbs. ![]() Start by crushing your Nilla wafers to as fine a powder as you possibly can. Any type of rum you use will still provide a boozy bite, but a darker rum will give you a more well-rounded flavor profile. The Appleton rum offered a slightly more rich flavor, which both my taste-tester-husband and I preferred. The coconut flavor of the Malibu was completely lost amidst the other flavors in the rum balls. I did an experiment with my rum balls, using Malibu (a rum infused with coconut liqueur) in the powdered-sugar-dusted balls, and using Appleton Estate Signature Blend (a dark Jamaican rum) in the balls dusted with cocoa powder. For dusting – Cocoa powder and additional powdered sugarĪ brief note on the rum: the type you use does matter.½ cup rum (can reduce to 1/4 cup for milder flavor).However you serve them, your (adult) guests are sure to enjoy the spread! Ingredients Often, I’ll serve them alongside other favorites, like almond crescents or reverse chocolate chip cookies. I will usually make rum balls as part of a broader Christmas cookie spread. ![]()
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