Ingredients with Measurements:
- 1 cup white chocolate chips
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/4 cup spiced rum
- 2 cups vanilla wafer crumbs
- 1/2 cup powdered sugar
- 1/2 cup finely chopped pecans
Special equipment needed:
- Mixing bowl
- Saucepan
- Baking sheet
- Parchment paper
- Food processor
Step-by-step instructions:
1. In a saucepan, heat the heavy cream and butter over medium heat until the butter is melted and the mixture is hot.
2. Add the white chocolate chips and stir until melted and smooth.
3. Remove from heat and stir in the spiced rum.
4. In a mixing bowl, combine the vanilla wafer crumbs, powdered sugar, and chopped pecans.
5. Pour the white chocolate mixture over the dry ingredients and stir until well combined.
6. Cover the bowl and refrigerate for at least 2 hours or until firm.
7. Preheat the oven to 350°F (180°C).
8. Line a baking sheet with parchment paper.
9. Using a small cookie scoop or spoon, form the mixture into 1-inch balls and place them on the prepared baking sheet.
10. Bake for 8-10 minutes or until lightly golden.
11. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Chilling time: 2 hours
Cooking time: 8-10 minutes
Temperature:
Oven temperature: 350°F (180°C)
Serving size:
This recipe makes about 24 white chocolate rum balls.
Nutritional information:
Calories per serving: 130
Total fat: 8g
Saturated fat: 4g
Cholesterol: 10mg
Sodium: 45mg
Total carbohydrates: 13g
Dietary fiber: 1g
Sugars: 9g
Protein: 1g
Substitutions for ingredients:
- White chocolate chips can be substituted with milk chocolate chips or dark chocolate chips.
- Spiced rum can be substituted with regular rum or bourbon.
- Vanilla wafer crumbs can be substituted with graham cracker crumbs or shortbread cookie crumbs.
- Pecans can be substituted with walnuts or almonds.
Variations:
- Add 1/4 cup of dried cranberries or raisins to the mixture for a fruity twist.
- Roll the balls in shredded coconut or cocoa powder for added flavor and texture.
- Use different types of alcohol, such as bourbon or whiskey, for a different flavor profile.
Tips and tricks:
- Make sure the white chocolate mixture is completely cooled before adding it to the dry ingredients to prevent the mixture from becoming too soft.
- Use a cookie scoop or spoon to form the balls for a uniform size.
- Store the white chocolate rum balls in an airtight container in the refrigerator for up to 1 week.
Storage instructions:
Store the white chocolate rum balls in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
These rum balls are best served at room temperature. If refrigerated, let them sit at room temperature for 10-15 minutes before serving.
Presentation ideas:
Arrange the white chocolate rum balls on a platter and sprinkle with powdered sugar or cocoa powder for a festive touch.
Garnishes:
Garnish with a sprig of mint or a dusting of powdered sugar.
Pairings:
Serve with a glass of spiced rum or hot cocoa for a cozy winter treat.
Suggested side dishes:
These rum balls make a great dessert on their own, but they can also be served with a scoop of vanilla ice cream or whipped cream.
Troubleshooting advice:
If the mixture is too soft to form into balls, refrigerate for an additional 30 minutes to firm up.
Food safety advice:
Make sure to use pasteurized heavy cream to prevent the risk of foodborne illness.
Food history:
Rum balls are a popular holiday treat that originated in Europe. They are typically made with leftover cake or cookie crumbs, rum, and chocolate.
Flavor profiles:
These white chocolate rum balls have a rich and creamy flavor with a hint of spiced rum and a crunchy texture from the pecans.
Serving suggestions:
Serve these white chocolate rum balls as a sweet treat after dinner or as a festive addition to a holiday cookie platter.
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