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Choco-Rum Balls recipe

Choco-Rum Balls recipe


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  • Recipes
  • Dish type
  • Sweets
  • No cook sweets

These chocolately sweets are the perfect after dinner treat. They also make fantastic food gifts.

193 people made this

IngredientsMakes: 4 dozen

  • 340g vanilla biscuits, crushed
  • 175g chopped nuts
  • 90g icing sugar
  • 4 tablespoons unsweetened cocoa
  • 125ml light rum
  • 3 tablespoons golden syrup
  • 8 tablespoons icing sugar

MethodPrep:30min ›Extra time:2days resting › Ready in:2days30min

  1. In a large bowl, combine biscuit crumbs, chopped nuts, 90g icing sugar and cocoa. Mix in rum and golden syrup. Shape mixture into 2.5cm balls; roll in icing sugar.
  2. Store rum balls in an airtight container for 2 to 3 days to develop flavour. Roll them again in icing sugar before serving.

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Reviews & ratingsAverage global rating:(237)

Reviews in English (181)

by CMTORIE

I get such RAVE reviews when I make these. The only changes I make is that I use Malibu Rum instead of regular rum...it's what I have on hand and personally I prefer it because the flavor is much more mild and I'm not a big rum fan. I definately feel this is a recipe that you should ALWAYS DOUBLE as they will disappear quickly. And they really do get better after a few days...they just don't normally last that long! hahaI wouldn't suggest trying to crush the ingredients with anything other than a food processor. It just gives you a totally different type of cookie. I most like these when the cookies and nuts are ground to an almost powder consistancy. That way you taste the 'cookie' not the 'ingredients' if that makes sense to you.-03 Dec 2004

by ginevra

These were the hit of every party I took them to! - so delicious! Only thing I do different is toss them in granulated sugar rather than confection - the sparkles look nicer.-28 Dec 2005

by DORI M

These are awesome!! I made them last year and they were a hit! I use Bacardi Vanilla flavored rum instead of plain rum and it gives it a little something extra, and this year I will triple the recipe, due to the high demand!! I also throw the nuts and cookies in the food processor to make sure they are ground up finely.-22 Dec 2004


Kitchen Corner-Try It

Chocolate Rum Balls are made with crumbled chocolate cake, filled with rum, cherry juice and centered with a glazed cherry, coated with chocolate and topped with dessicated coconut/ cocoa powder. This is a very versatile recipe that can be tweeked as per your taste. Nut lovers can use nut centers and even chopped nut chocolate coating too. Its simple and can be done with any cake/ brownies. It has a lovely crunch on the outside and soft inside with a surprise of the cherry in the center. The store or upto a week in an air-tight box or for 2 weeks in the refrigerator.

Makes - 10 small- medium balls

Chocolate cake pieces - 8 squares, crumbled
Cherry juice - 1 tbsp
Rum essence - 1 tsp
Vanilla extract - 1 tsp
Glazed cherry - as needed (for center)
Dark Chocolate chips - 1 cup
Dessicated coconut/ cocoa powder - to garnish

Method ( please follow the picture above)

1. Keep ready the brownie/ cake pieces and make sure it is in room temperature
2. Glazed cherry also should be in room temperature
3. Crumble the cake and pour the cherry juice, vanilla extract and rum essence and mix well, if its too wet freeze it for 20 mins/ add more cake crumble and continue
4. Take little of the mix and center the cherry and roll it into a ball
5. Arrange it in a plate and freeze for 20 minutes
6. Melt chocolate chips in a microwave safe bowl for 1 minute and mix well. You can also use double boil method and melt the chocolate chips. Give it 30 seconds to cool down a little then roll the balls in the chocolate with the help of two spoons and place them on a plate with butter paper
7. Top them with cocoa/ dessicated coconut and let them harden/ refrigerate for 15 minutes or until firm

Wrap them as goodies and give as Christmas gifts/ treats.

- chocolate cake recipe is taken from here
- make sure that the climate is cool else the completed chocolate balls would melt
- alternate centers could be nuts, raisins, dry fruits or even gems
- alternate juices could be orange, apple or even milk/ condensed milk
- rum essence can be replaced with vanilla extract only
- original rum can be used instead of essence
- using butter paper helps in removing the set balls easily


Find the most delicious recipes here

3. Place .5 cup chopped nuts in the bottom of the Bundt pan.

4. With an electric mixer, beat cake mix, pudding mix, eggs, .5 cup oil, .5 cup water, and .5 cup golden rum on high speed for 2 minutes.

5. Pour batter into the prepared pan over the top of the chopped nuts.

6. Bake at 325 degrees F (165 degrees C) for 50-60 minutes.

7. Slowly pour Rum Glaze over the cake as soon as you remove it from the oven (see Rum Glaze Directions below).

8. Let cake stand for 30 minutes and then turn out onto a serving dish.

In a saucepan combine .5 cup butter, 1 cup sugar, .25 cup of rum, and .25 cup of water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over the cake as soon as you remove it from the oven, slowly so the rum glaze doesn't run over the edges of the cake pan.


Cook With Moi.

In the past 8 months as a persuaded pensioner due to recession I have become an ardent fan of World War II movies and gleefully gulped over 100! Most of the European nations suffered through the aftermath of WWII.However,the efforts of the European population to re-build,restore & restructure the broken cities post the WWII are commendable.It was Germany introduced to the world concept of Kindergarten and produced great artists,thinkers as well as technologists. Though I have been to most of the European countries, Germany remains to be one of my most favourite places.Hence,let’s begin The World Culture Tour with Germany.

German Cuisine

Sheetal (Los Angeles) shall tour us through The Deutschland with the delicious “German Rum Cake” (Source book:Better homes & gardens gifted by Mary Aunty) she made for her husband Mayur on his 30th birthday.The story of a Choco-Rum Double Frosting Cake unveils…The only German influence on the cake is the name though!! Bobby Flay mentioned over a show that this cake was first baked using the chocolate of a brand named German in those days. Sheetal ’s Verdict

Pocky Grows Up

The makers of this sweet treat intend for it to be enjoyed with a nice drink after a long day at the office. Dubbed Adult Amber (Otona no Kohaku in Japanese), it looks like the traditional chocolate-covered pretzel stick. The dough has been flavored with malt extract reminiscent of fermented mash and dusted with fine salt that adds a layer of complexity. The final touch is a coating of bitter chocolate infused with a whisky aroma.

The product is designed to pair well with alcohol, and it even comes in a package that you’d be proud to place in your liquor cabin. Adult Amber received its first launch last November before Glico’s inventory quickly ran dry. The snack sticks will once again be available in limited supply this time around, and will be sold exclusively through Amazon Japan starting October 25. The boxes can be preordered for $9.70.


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I just got back from a great training trip down to Phuket with We Freedive. It was a great trip, and I got everything done that I wanted to.

To start everything off I had to do a basic First Aid CPR course. I pounded that out really quick with Kiwi Diver so that I could get training. It was a really easy course, since I’ve been CPR certified a couple other times in the past. I have just let the certifications slip, and I needed an active one for the AIDA 4*.

The AIDA 4* is the Master Freediver course, which means passing it qualifies me as an assistant instructor. This also means that all my skills need to be demonstration quality, which I knew wasn’t going to be easy. Richard had told me last year, when I did my 2* and 3* with them, that he doesn’t usually pass students in the 5 days of the course, because it’s very difficult. Knowing this, I allowed extra training time assuming I would need it.

The course was scheduled just after the 2012 Andaman Freediving Competition which Richard and Sarah were judging for. So they got back from that, and immediately jumped into training me.

Day 1: I met up with Sarah at their office and talked theory. The 4* theory is more advanced stuff. Things like mouthfill and packing, which are necessary to get really deep, but are not needed for most beginner/intermediate freedivers. From there it was off to the pool to work pool skills. That day I got my 3:30 static checked off (my PB is currently 4 min, so I wasn’t too worried about this) and a lot of safety/rescue skills. Very very useful for future training.

Day 2: open water with Richard. We went out on the boat and kept the day easy. Basically the goal for the day was to get my body back used to depth and being in the water. I got back down to 25m, which was my PB at the time, with no difficulties, but found that my limit. The pressure and equalization were getting to me, and my mind didn’t want to go deeper. But it was a great day to get started, and I came back in a pretty gnarly freediver tan. Everyone at my hostel was ‘jealous.’

Day 3: back in the pool with Richard for my 75m dynamic. Got that done, and then just worked on finning a bit, as well as other minor pool skills. Not too tough of a day. One interesting thing though was to think about what stretching I need to do, and how to prepare/plan a training day. Only working dynamics meant serious leg stretching, but I could pass on the lungs/diaphragm since I wasn’t going deep. Before my 75m dynamic I just did two statics to warm up. Nice and simple and then straight for maximum attempt.

Day 4: open water with Richard again. Worked mouthfill and attempted to get deeper. I hit 26m (PB) and then ran into equalization problems. The bane of my freediving life. So instead we worked on other skills like my rescues and 50m surface tow. At this point I have done just about everything but my deep dive. I’m a bit nervous, but know I can do it.

Day 5: open water with Sarah. I don’t know why, but I had serious problems with equalization this day. It was really strange too because we started off nice and smooth. I did a 25m Free Immersion nice and easy, and the immediate next dive was just stopped. SUPER frustrating. Not much I could do, so we worked duck dives and a little bit of mouthfill.

This day left me only my deep dive to do. So I took a couple days off to rest and relax. Did some scuba diving around Phi Phi which was so damn easy after freediving. It was cool to get some Thailand dives logged as well. Then I took one day completely off, went and saw a movie (Ghost Rider 2 – not recommended) and got a massage. I also spent the day visualizing my dives for the next day.

Day 6: time to get my deep dives in. Started with a couple of quick warm up dives. Then we dropped the weight to 28. Hit that no problem. So we dropped the weight to 30. While on the boat the scubies drew a map showing that the ocean floor here was 32 meters. Just what I needed. So Richard told me if I brought some sand up I’d be done. After my freefall and hitting the plate at 30, I looked down, and sand! (queue Sam Kinison) So I grabbed some, and brought it back up with me!

It was a great dive! I still have some things to work on. My finning is ok, but still needs work. I need to straighten my back out. Also, you can see that I rotate around the rope a bit both while freefalling and ascending. These weren’t problems that we could eliminate in such a short time. So it’s something I’ll continue to work on in my dive training.

Just for fun after that dive Richard and I went to play with some scubies around the King Cruiser wreck. Check it out:

It was a great trip, and now all I have to do is keep training and go on for my instructor course. Richard and Sarah are amazing freedivers, amazing teachers, and pretty cool people too. I’ll definitely be going back to Phuket to dive with them in the future.


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Monday, October 26, 2009

German Choco-Rum Double Frosting Cake

In the past 8 months as a persuaded pensioner due to recession I have become an ardent fan of World War II movies and gleefully gulped over 100! Most of the European nations suffered through the aftermath of WWII.However,the efforts of the European population to re-build,restore & restructure the broken cities post the WWII are commendable.It was Germany introduced to the world concept of Kindergarten and produced great artists,thinkers as well as technologists. Though I have been to most of the European countries, Germany remains to be one of my most favourite places.Hence,let’s begin The World Culture Tour with Germany.

German Cuisine

Sheetal (Los Angeles) shall tour us through The Deutschland with the delicious “German Rum Cake” (Source book:Better homes & gardens gifted by Mary Aunty) she made for her husband Mayur on his 30th birthday.The story of a Choco-Rum Double Frosting Cake unveils…The only German influence on the cake is the name though!! Bobby Flay mentioned over a show that this cake was first baked using the chocolate of a brand named German in those days. Sheetal ’s Verdict

Ingredients

Coconut-Pecan Frosting: I added one 5-ounce can (2/3 cup) evaporated milk, 2/3 cup sugar as well as 1/4 cup butter to one beaten egg and cooked (stirring it continuously) over medium heat for 6 to 8 minutes or until thickened and bubbly. Removing it from the heat I stirred in 1-1/3 cups flaked coconut and 1/2 cup chopped pecans. I covered it and allowed it to cool thoroughly. Filled in the mixture between layers. Chocolate cream cheese frosting: .
Beat cream cheese, butter, cocoa powder and vanilla together till light and fluffy. Gradually added 2 cups of the powdered sugar, while beating it well. I beat in additional sugar to have fluidity (spread easily). This frost covers the top and sides of two 8 or 8 inch layers. Stored frosted cake in the refrigerator to set.


Its the time to Party! Relish :)

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