Khalua No-Bake Rum Balls
Tis the season for holiday treats and these Khalua Rum Balls are sure to be a hit at any festive party or as a sweet gift or just stuffing a stocking or two. This is my favorite version of this recipe, but the possibilities are endless with altering various ingredients. Enjoy.
Alex Guarnaschelli's Chocolate Rum Balls | Alex's Day Off | Food Network
Using TWO different types of chocolate, this decadent dessert is perfect for the holidays!
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Chocolate Rum Balls
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 1 hr (includes cooling time)
Active: 40 min
Yield: about 2 dozen rum balls
Ingredients
8 ounces sliced almonds
12 ounces semisweet chocolate chips
4 ounces bittersweet chocolate
3 tablespoons honey
1/2 cup powdered sugar
2 tablespoons dark rum
1 tablespoon vanilla extract
16 to 20 ounces chocolate sprinkles
1 teaspoon coarse sea salt
Directions
Preheat the oven to 350 degrees F.
Arrange the almonds in a single layer on a baking sheet and place in the center of the oven. Toast the almonds until golden brown, 5 to 8 minutes. Let cool. Arrange the almonds on a flat surface and coarsely chop them with a large knife. Set aside.
In a medium metal bowl, combine the chocolates. Create a makeshift double boiler by filling a pot that will hold the bowl snugly with about 2 inches of water. (The bowl should not touch the water.) Bring the water to a boil, then lower the heat so that the water is simmering. Set the bowl of chocolate over the pot, stirring with a heatproof spatula from time to time, until the chocolate is melted, 3 to 5 minutes.
In a small pan, simmer the honey over medium heat until it bubbles, froths and turns amber brown, 2 to 3 minutes. Remove from the heat and gently stir the honey into the chocolate.
Use a strainer or sifter to sift the powdered sugar over the chocolate-honey mixture and stir it in, along with the almonds, rum and vanilla, until smooth.
Place the sprinkles in a cookie tin or container with a fitted lid. Roll the chocolate mixture into small balls (about 1 1/2 inches) and arrange on a baking sheet. Spill the sprinkles over the chocolates and press the sprinkles into the exterior of each to make them stick.
When all are rolled, sprinkle them with salt and store them in the container nestled in the remaining sprinkles. Refrigerate, if needed, but serve closer to room temperature.
Cook’s Note
Cook's Note: These are so good nestled in a cookie tin of sprinkles and fished out, one by one, like little chocolate treasures. A bite of chocolate is so welcome after lots of buttery and fruity cookies and pies that often take center stage during the holidays. This is that one easy chocolate candy you want. You can make these with double the vanilla and no rum if avoiding alcohol. Don't like salt in your chocolate? Simply omit.
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Alex Guarnaschelli's Chocolate Rum Balls | Alex's Day Off | Food Network
Kahlua Chooclate Truffles
Melt-in-your-mouth Kahlua Chocolate Truffles are made with just 5 ingredients.
Chocolate Coconut Balls | Kid Friendly Rum Balls | Exclusively Food
This chocolate coconut ball recipe is a kid friendly adaptation of the popular Christmas treat rum balls. They are no-bake, easy to make and contain just 5 ingredients.
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How to Make Rum Balls | No Bake Adult Holiday Treat
A sweet holiday treat for the grown ups, rum balls are that perfect blend between a cookie and a candy. This no bake recipe is so easy, you'll want to make these all year round.
Don't like rum, then try bourbon balls, or whiskey balls, or even wine balls. It is up to your imagination.
=== ???????????? RECIPE ===
2 1/2 cups (270 g) ground vanilla wafers (nilla wafers)
1 cup (111 g) ground pecans
1 cup (130g) powdered sugar (plus more for rolling)
2 tablespoons cocoa powder (plus more for rolling)
3 ounces (90 ml) spiced rum or dark rum
3 tablespoons light corn syrup
2 tablespoons water
1/2 teaspoon vanilla
Sprinkles for rolling
Sweetened coconut for rolling
Place the vanilla wafers, pecans, powdered sugar and cocoa in a large bowl, whisk to combine.
In a smaller bowl, whisk together the rum, corn syrup, water and vanilla.
Add the wet ingredients to the dry and mix to combine.
Line a baking sheet with parchment paper. Roll tablespoon sized portions of the mixture between your palms to form a small ball. (I use an ice cream scoop to get consistent sizing.) Roll the rum balls in your choice of powdered sugar, cocoa powder, coconut or sprinkles.
Store in an airtight container and they do not require refrigeration.
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Let's Celebrate TV is not a sponsored channel. We do not get paid to endorse or use a particular product in our videos. Any product used in our cooking and cocktail demonstrations are products we have purchased. At times, we will film an episode at a remote location like a winery, restaurant or market and use one of their products. These remote locations and companies do not influence our review or remarks and have no influence over what we present in a video. All opinions about a product or brand are our own.
=== ???? CHAPTERS ===
00:00 - About Today's Episode
00:19 - Welcome to Let's Celebrate TV
00:55 - Rum Balls
01:08 - The Dry Ingredients
02:49 - The Wet Ingredients
03:47 - Mixing it all Together
04:46 - Ready to Roll the Balls
05:55 - Rolling the Balls in Decorations
07:17 - Tasting and Recap
08:04 - Social Media & Video Recommendations
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