oft and golden.
Add rum remove from heat and cool
graham cracker crumbs, pecans and chocolate.
Roll dough and cut
followed by vanilla extract and rum, if using. Scrape down sides
rownie mix, melted butter, dark rum, eggs, and nutmeg with a
br>Combine coffee and chopped chocolate in a large glass bowl
arrow bowl, blend together yolks, rum flavoring and coffee granules.
ith a wooden spoon. Add chocolate/butter mixture. Spread mixture into
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Grate chocolate squares and almonds in food
Drizzle the cake with the rum. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Allow to cool a little, then add to the cake crumbs, along with cocoa powder and powdered sugar. Mix well, then form into 28 balls. Dampen slightly with water, then roll in the sprinkles, pressing lightly. Arrange on a plate to serve.
rownies in a bowl. Pour rum over brownies, let soak for
ouble boiler, combine the chocolate, butter, coffee, and rum. Set over (not
lightly.
While melting the chocolate, whip 1/4 pint heavy
unces chocolate; whisk until melted and smooth.
Whisk in rum and
For the rum raisins, combine rum and raisins in a small
ittencal's recipe #78579 ).
Mix all cake ingredients *except chocolate chips
ogether well.
add the rum a little at a time
he turbinado sugar and the rum.
incorporate the caro light
Combine cream and chopped chocolate in small saucepan on low heat. Stir until smooth. Stir in raisins and rum. Transfer mixture to medium bowl. Cover and refrigerate 3 hours or overnight.
Working with a quarter of the chocolate mixture at a time (keeping remaining refrigerated), roll rounded teaspoons into balls. Place on parchment paper-lined tray. Refrigerate until firm.
Working quickly, rolls balls in melted chocolate. Place on lined tray. Refrigerate truffles until firm.
Place chocolate in a large heatproof bowl.