Post by Sheila on Dec 5, 2011 23:16:43 GMT -5
Coconut Ganache Rum Balls
Yields approximately 30
For the Rum Balls
2 cups vanilla wafers or graham crackers crumbs (ground fine)
2 cups chopped pecans (by hand or in food processor)
1 cup confectioners sugar, sifted
4 tablespoons unsweetened cocoa powder
1/2 rum
6 tablespoons cane syrup or corn syrup
For the Ganache
2 cups sweetened coconut flakes
1 cup semisweet chocolate chips
4 tablespoons heavy cream
For the Rum Balls
In a large bowl, combine cookie crumbs, pecans, confectioners sugar, and cocoa powder. In another bowl, whisk together rum and syrup and then combine thoroughly with dry mixture (I find using my hands works best). Allow to sit for a couple of minutes.
Using a small scoop (I prefer a spring-release ice cream scoop), spoon out rounds of the rum ball mixture, mashing flat against the side of the bowl to create a flat bottom. Release onto a sheet pan.
For the Ganache
In a food processor, process coconut flakes into small bits. Combine chocolate chips and heavy cream in a glass bowl and microwave one minute to one minute and twenty seconds. Stir until chocolate is melted and glossy.
Dip rum balls in melted chocolate (you don't have to coat the flat bottom surface), reheating chocolate as necessary, and place on a cooling rack set on top of wax paper. Sprinkle coconut on top of balls, using fingers to cover the sides thoroughly. Re-use the leftover coconut that falls through the cooling rack wires, if necessary. Allow to set for at least a couple of hours, or overnight (they taste even better after the flavor has a chance to mellow). If you don't like coconut, feel free to just cover them in ganache and allow to set overnight.
Store in an airtight container for up to a week.
Yields approximately 30
For the Rum Balls
2 cups vanilla wafers or graham crackers crumbs (ground fine)
2 cups chopped pecans (by hand or in food processor)
1 cup confectioners sugar, sifted
4 tablespoons unsweetened cocoa powder
1/2 rum
6 tablespoons cane syrup or corn syrup
For the Ganache
2 cups sweetened coconut flakes
1 cup semisweet chocolate chips
4 tablespoons heavy cream
For the Rum Balls
In a large bowl, combine cookie crumbs, pecans, confectioners sugar, and cocoa powder. In another bowl, whisk together rum and syrup and then combine thoroughly with dry mixture (I find using my hands works best). Allow to sit for a couple of minutes.
Using a small scoop (I prefer a spring-release ice cream scoop), spoon out rounds of the rum ball mixture, mashing flat against the side of the bowl to create a flat bottom. Release onto a sheet pan.
For the Ganache
In a food processor, process coconut flakes into small bits. Combine chocolate chips and heavy cream in a glass bowl and microwave one minute to one minute and twenty seconds. Stir until chocolate is melted and glossy.
Dip rum balls in melted chocolate (you don't have to coat the flat bottom surface), reheating chocolate as necessary, and place on a cooling rack set on top of wax paper. Sprinkle coconut on top of balls, using fingers to cover the sides thoroughly. Re-use the leftover coconut that falls through the cooling rack wires, if necessary. Allow to set for at least a couple of hours, or overnight (they taste even better after the flavor has a chance to mellow). If you don't like coconut, feel free to just cover them in ganache and allow to set overnight.
Store in an airtight container for up to a week.
