Double chocolate rum fudge Yummy sweets, Fun desserts, Chocolate recipes
Instructions: Melt the bittersweet chocolate and butter and 1/4 cup rum in a heatproof bowl in the microwave (in 30 sec bursts) till nice and smooth. Let it cool slightly. In a food processor, process the cookies, coconut and cocoa powder and sugar till it's completely crushed and is in fine crumbs.
Easy Chocolate Rum Truffles Easy chocolate, Rum recipes, Sweets recipes
Instructions. With a handheld or stand mixer fitted with a whisk or paddle attachment beat butter on medium speed until soft for about 2-3 minutes. Add the melted chocolate and mix until creamy for about 1 minute. Add the rum and mix on low speed until well combined and smooth.
Chocolate Rum The Green Head
How to make rum truffles. Start by making a rich and creamy chocolate rum filling. Let the filling chill. Scoop with a small #60 cookie scoop. Roll and then refrigerate for a few hours. Dunk in melted chocolate. Let the chocolate outside set. Decorate with gold dust, or sprinkles, or toss in dark cocoa powder.
FileRum ball cookies.jpg Wikimedia Commons
Instructions. In a large bowl cream the butter with an electric hand mixer until it is soft. Add the melted chocolate and mix until the ingredients are well combined. Add the rum and mix until the rum is fully incorporated. Place the mixture in the fridge to chill for about 10 minutes.
Chocolate RumSoaked Cherries Recipe How to Make It
Instructions. Preheat oven to 325 degrees. Grease a Bundt cake pan. In a bowl, beat the cake mix, instant pudding mix, eggs, oil, 1/2 cup of water, and 1/2 cup of rum for two minutes. Pour batter into a Bundt pan. Bake at 325 degrees for 50-60 minutes, or until a toothpick inserted comes out clean.
No Bake Chocolate Rum Balls are a decadent addition to your holiday
PREHEAT THE OVEN: Preheat the oven to 375ºF. Line a 12-cup muffin pan with paper liners and set aside. MAKE MUFFIN BATTER: In a medium bowl, stir together the dry ingredients: all-purpose flour, cocoa powder, salt, baking powder, baking soda, and sugar. Set aside.
Best Classic Rum Balls Recipe
Preheat the oven to 350°F. Generously grease and dust a 10-cup size bundt pan with a mixture of flour and cocoa powder. In a large mixing bowl, combine the sugar, vegetable oil, butter, eggs, egg yolks, vanilla, and rum extract. Beat on medium speed until the eggs and oil are well incorporated.
Chocolate Rum Rosemullion Distillery
Combine cookie crumbs, powdered sugar, chopped pecans and cacao powder in a medium sized mixing bowl. Mix well. Add rum and honey. Stir until well combined. If dough is too wet…. add an additional 2- 6 tbsp of cookie crumbs. Mix well. Roll in 1 inch balls. Roll rum balls in coating of choice (picture shows sparkling sugar).
Recipe Classic Rum Balls The West Australian
Stir crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts together in a large bowl. 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.
Chocolate Coconut Rum Balls Foodtalk
Fill a saucepan to about an inch (2 cm) deep with water, and bring to a gentle simmer over low heat. Set the bowl over the saucepan (making sure it sits above the water), and melt the chocolate gently, stirring frequently. Remove the bowl from the pan and set aside to cool until needed.
Bittersweet Chocolate Pudding Pie Recipe Chocolate pie with pudding
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways. First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed.
Dark chocolate rum bars
Put the truffle balls back into the refrigerator to chill for at least 30 minutes longer. Meanwhile, melt the dark chocolate melting wafers in a bowl. Microwave for 30 seconds at a time, stirring between each interval, until smooth and melted through. Roll some of your chilled truffles in cocoa powder to coat.
Wicked & Easy Double Chocolate Rum Cake Goslings Rum
Instructions. Add the vanilla wafers to a food processor. Pulse a few times to break them up, and then process until it forms fine crumbs. Add the cocoa powder, salt, sweetened condensed milk, rum, and vanilla, and process until well-combined. Roll the mixture into slightly heaping 1-tablespoon-sized balls.
Pin on Christmas Cocktails
Gradually add 1/4 cup sugar; continue beating until stiff peaks form. Fold chocolate mixture into egg whites, In a separate bowl, beat 1 cup whipping cream until soft peaks form. Gradually add 2 tablespoons sugar and 1 teaspoon vanilla extract, beating until combined. Add 1/2 of chocolate mixture to prepared pie crust; top with 1/2 of whipped.
When Hot Chocolate meets Rum! Recipes, Chocolate, Chocolate day
To make the cake: Heat oven to 350 degrees F. Cover a Bundt pan with non-stick baking spray. Whisk together flour and baking soda; set aside. In a large saucepan, over medium heat, add the butter and ginger beer and stir until butter is melted. Remove pan from the heat.
Italian Rum Cake Feeling Foodish
Stir in marshmallow creme and pour in a mixing bowl. In another saucepan, combine the sugar, butter, salt and evaporated milk. Bring to a slow boil, stirring constantly. Pour into the mixing bowl with the chocolate and marshmallow creme. Add rum, then stir until creamy. Pour into buttered 9 x 13 inch pan and chill until firm.
