Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, bittersweet prune rum balls. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Bittersweet Prune Rum Balls is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Bittersweet Prune Rum Balls is something which I’ve loved my whole life. They’re nice and they look fantastic.
Bittersweet Prune Rum Balls But why is the rum gone? Add the prunes and the tea bags to the boiling water and cover with a lid. Remove from the heat and let set overnight.
To begin with this recipe, we have to prepare a few ingredients. You can have bittersweet prune rum balls using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Bittersweet Prune Rum Balls:
- Take 1 cup oats
- Get 250 g pitted dried prunes
- Make ready 2 tablespoons cocoa powder
- Get 2 tablespoons butter (melted)
- Make ready 1/4 cup honey
- Make ready 1 teaspoon vanilla extract
- Prepare 3 tablespoons rum
- Get Coating
- Make ready 1 tablespoon icing sugar
- Take 1 tablespoon cocoa powder
Use a strainer or sifter to sift the powdered sugar over the chocolate-honey mixture and stir it in, along with the almonds, rum and vanilla, until smooth. Place the sprinkles in a cookie tin or. Chocolate covered rum balls are a sweet, boozy grownup treat. Made with dark rum and dark chocolate, these chocolate covered rum balls are a variation on my easy rum ball recipe.
Instructions to make Bittersweet Prune Rum Balls:
- Prepare an airtight container with baking paper at the bottom.
- Remove the seeds from the prunes if unpitted.
- Mix all ingredients in a food processor until dough is formed.
- Roll tablespoon balls with damp/wet hands, it is very sticky.
- Coat half with icing sugar for sweet and other half with cocoa powder for bitter.
- Refrigerate for 1 hour, preferably over night.
They make a great addition to the holiday dessert table and they are perfect for holiday cookie exchanges. Prune bittersweet annually in early spring before the leaves have fully opened. Remove old shoots that have become unproductive and are crowding out newer, more vigorous branches. Cut them out near the base of the bittersweet vine. Heat chocolate chips and corn syrup together in a saucepan over low heat.
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