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
Grate chocolate squares and almonds in food
rownies in a bowl. Pour rum over brownies, let soak for
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
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.
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.
Place chocolate in a large heatproof bowl.
Combine butter, icing sugar and chocolate chips in a microwavable bowl.
Microwave on low to melt - do not cook.
Stir in beaten eggs and salt until thick and smooth.
Add rum and crumbs then mix well.
Refrigerate until mixture is stiff enough to form balls (about 3 hours).
Roll balls in chocolate shots, ground nuts or coconut.
Chill.
Combine ground pecans, wafer crumbs, rum and honey in bowl. Chill for 20 minutes.
Shape by teaspoonfuls into ball.
Store in airtight containers.
Roll in confectioners sugar just before serving.
May substitute 1/2 cup orange juice and teaspoon of grated orange peel for rum.
ine with parchment paper. Place rum and raisins in a small