German Chocolate Rumprints

Posted by francis keyser Wednesday, September 8, 2010
Taste Level: VGR
Cost: $20 and under
Serves: 4
Prep Time: 25-30 min.
Cook Time: 5-10 min.
Difficulty: 1

Although I do not call these rum balls they are tied as my favorite rum balls I have ever created. I use to make them by rolling the rum ball mixture around German chocolate frosting but that was very messy and time consuming. I found making them as thumbprint cookies is 100 percent easier! These have always been a huge hit at holliday parties. I have been making them for the last 7 years and I have never had any leftovers. I usually make a double batch if there are going to be more than 4-6 people. Enjoy!

Ingredients:
6 0z Nilla wafers
1 cup milk chocolate chips
1 tbsp heavy cream
1/3 cup 12 year aged dark rum
1/4 cup powdered sugar
1/4 cup 1 tbsp german chocolate frosting (also called coconut pecan frosting)

In a medium mixing bowl crush Nilla wafers either with a potato masher or by pulsing them in a food processor. Using a fork slowly mix in rum until Nilla wafers are evenly moist.

In a small sauce pan heat chocolate over low heat until chips have melted, about 5-7 minutes. Whisk in heavy cream until smooth and then pour over Nilla mixture. By hand knead mixture in bowl until mixed well. Separate mixture into 12 even sized balls.

Spread powdered sugar around in a small bowl. Roll balls one at a time in hands until smooth and then roll each one in the powdered sugar until mostly coated. Place balls as you finish them onto a nonstick cookie sheet. Once all of the balls are finished press your thumb into the center of each one making a teaspoon sized indention. Fill each indention with about 1tsp of frosting, cover them with plastic wrap and freeze or chill in fridge until hardened (30-45 minutes.) Once hardened enjoy!

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