Taste Level: GR
Cost: $20 and under
Serves: 4
Prep Time: 25-30 min.
Cook Time: 5-10 min.
Difficulty: 1
Serves: 4
Prep Time: 25-30 min.
Cook Time: 5-10 min.
Difficulty: 1
I was going to make my orange rum balls but decided to change it up and try another rumprint recipe. I used a variation of frosting from an orange creme cake I made 6-7 years ago and it worked just perfect! It is important to use some semi sweet chips with the dark chocolate chips to make sure that the rumprints harden up. Dark chocolate has a loser bond in my experiences with it. These are very sweet and you will probably only one to eat 1 or 2 per person. Enjoy!
Ingredients:
Rum balls
Rum balls
6 oz Nilla wafers
1/4 cup semi-sweet chocolate chips
1/4 cup milk chocolate chips
1/2 cup dark chocolate chocolate chips
1 tbsp heavy cream
1/3 cup Bacardi Orange rum
1/3 cup powdered sugar
Orange glaze
1/2 cup
2 tsp 100% orange juice
1 tbsp orange zest
2 tsp sweet orange marmalade
In a medium mixing bowl crush Nilla wafers either with a potato masher or by pulsing them in a food processor. Using a fork slowly mix in rum until Nilla wafers are evenly moist.
In a small sauce pan heat chocolate over low heat until chips have melted, about 5-7 minutes. Whisk in heavy cream until smooth and then pour over Nilla mixture. By hand knead mixture in bowl until mixed well. Separate mixture into 12 even sized balls.
Spread powdered sugar around in a small bowl. Roll balls one at a time in hands until smooth and then lightly dip the bottom half of each one in the powdered sugar until lightly coated (this is just to help them not stick to the dish.) Place balls as you finish them onto a nonstick cookie sheet powder sugar dipped side down. Once all of the balls are finished press your thumb into the center of each one making a teaspoon sized indention. Fill each indention with 1-2 tsp of frosting, sprinkle with powdered sugar, cover them with plastic wrap and freeze or chill in fridge until hardened (30-45 minutes.) Once hardened enjoy!
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