Chocolate Rum Balls
Coat these rum balls, reminiscent of truffles, for a delightful crunch, with crushed Oreos. You can prepare them up to three days ahead and keep them fresh in an airtight container in the fridge. What’s great about these Rum Balls is that they freeze well, so you can put some in the freezer for later!
Yield about 3 dozen
Ingredients
1 teaspoon instant coffee granules
1/4 cup dark rum, warmed
4 ounces cream cheese, softened
1 cup confectioners' sugar
1 cup ground almonds
3 ounces unsweetened chocolate, melted
8 Oreo cookies, finely crushed
Chocolate sprinkles or colored festive sprinkles
Directions
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 and sprinkles. Store in an airtight container in the refrigerator, separating layers with waxed paper.
Elizabeth Kilbride is a Writer and Editor with forty years
of experience in writing, with 12 of those years in the online content sphere.
Author of 5 books and a Graduate with an Associate of Arts degree in Business
Management, a bachelor’s in mass communication and cyber-analysis, a master’s
in criminology with emphasis on Cybercrime and Identity Theft and is currently
studying for her Ph.D. degree in Criminology. Her work portfolio includes
coverage of politics, current affairs, elections, history, and true crime.
Elizabeth is also a gourmet cook, life coach, and avid artist in her spare
time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and
pastels. As a political operative who has worked on over 300 campaigns during
her career, Elizabeth has turned many life events into books and movie scripts
while using history to weave interesting storylines. She also runs 7 blogs
ranging from art to life coaching, food, writing, Gardening, and opinion or
history pieces each week.
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