CHOCOLATE RUM BALLS RECIPE: HOW TO MAKE IT
Roll these truffle-like rum balls in crushed Oreos to get just the right amount of crunch. They can be made three days in advance and stored in an airtight container in the fridge. I also tuck some in the freezer!
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
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, FatContent 4g fat (2g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 21mg sodium, CarbohydrateContent 7g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
CHOCOLATE AND ALMOND BISCOTTI RECIPE | ALLRECIPES
Lots of chocolate chips make this biscotti irresistible.
Provided by C. Anderson
Categories Almond Desserts
Total Time 1 hours 45 minutes
Prep Time 25 minutes
Cook Time 50 minutes
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Toast the almonds in a shallow pan for 12 to 15 minutes, shaking the pan a few times, until almonds are lightly colored. Set aside to cool.
- Preheat oven to 375 degrees F (190 degrees C). Line 2 or 3 cookie sheets with aluminum foil, shiny side up.
- In a large bowl, stir together the flour, baking soda, baking powder, salt and sugar. Place 1/2 cup of these dry ingredients into the bowl of a food processor. Add about a half cup of the toasted almonds and process for about 30 seconds.
- Return the mixture to the bowl of dry ingredients and stir in the remaining almonds and chocolate chips. In a large measuring cup, beat the eggs, vanilla and whiskey with a fork to blend. Stir into the dry ingredients until moistened. Wet your hands and divide the dough into four portions. Keeping hands wet, form each quarter into strips about 9 inches long, 2 inches wide and 1/2 inch high. Round the ends. Place two strips crosswise on each of the cookie sheets.
- Bake for 25 minutes in the preheated oven. If baking more that one sheet at a time, reverse the sheets top to bottom halfway through cooking time.
- Using a metal spatula remove the slabs from cookie sheets and let cool for 20 minutes on cutting board. Reduce oven temperature to 275 degrees F.
- With a serrated knife, carefully cut at an angle into slices about 1/2 inch wide. Place the slices, cut side down, onto cookie sheets.
- Bake 25 to 30 minutes in the preheated oven, until the biscotti is crispy and lightly toasted.
- Turn oven off and open the oven door, allowing the biscotti to cool in the oven. When cool, store in an airtight container.
Nutrition Facts : Calories 260.6 calories, CarbohydrateContent 34.6 g, CholesterolContent 20.7 mg, FatContent 12.4 g, FiberContent 2.7 g, ProteinContent 5.6 g, SaturatedFatContent 4 g, SodiumContent 78.2 mg, SugarContent 20.6 g
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CHOCOLATE RUM BALLS {NO BAKE} - CAKEWHIZ
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Total Time 40 minutes
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Calories 143 kcal per serving
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CHOCOLATE RUM BALLS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Desserts
Calories 70 calories per serving
- 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.
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