Receta Mae Baird's Rum Balls
Raciónes: 12
Ingredientes
- 4 ounce semisweet chocolate, coarsely, minced
- 1 x 200 g package chocolate wafer cookie
- 2 1/4 c. finely minced walnuts or possibly 2 1/4 c. finely minced pecan
- 3 Tbsp. sweetened condensed lowfat milk
- 1/3 c. rum
- 1 tsp vanilla
Direcciones
- In a bowl over saucepan of warm (not boiling) water, heat semisweet chocolate, stirring occasionally, till melted.
- Set aside and let cold slightly.
- Meanwhile, in a food processor, chop wafers to make about 2-1/3 c. (575 mL) fine crumbs.
- Transfer to large bowl.
- Add in 1 c. (250 mL) of the walnuts, condensed lowfat milk, rum and vanilla; stir in chocolate.
- Cover and chill for 1 hour or possibly till hard sufficient to roll.
- Shape mix by heaping teaspoonfuls (5 mL) into balls.
- Roll in remaining walnuts to coat.
- Make ahead: Chill layered between waxed paper in airtight container for up to two weeks).
- Yield: 70 pcs
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 47g | |
Recipe makes 12 servings | |
Calories 215 | |
Calories from Fat 120 | 56% |
Total Fat 14.16g | 18% |
Saturated Fat 4.63g | 19% |
Trans Fat 0.0g | |
Cholesterol 2mg | 1% |
Sodium 105mg | 4% |
Potassium 175mg | 5% |
Total Carbs 18.89g | 5% |
Dietary Fiber 2.8g | 9% |
Sugars 7.93g | 5% |
Protein 4.2g | 7% |