Related Searches: Easy Rum Balls, Rum Balls Without Condensed Milk
... for 1 hour or until cold and firm. Using damp hands, roll level tablespoons of mixture into balls. Toss rum balls in your choice of extra coconut, extra cocoa or chocolate sprinkles. Refrigerate in an airtight container ...
... a baking tray lined with baking paper. Repeat to make a total of 30 balls, then refrigerate until set. Categories: European; Rum ball; Quick and easy dessert; Dec 2020; Christmas; Foodhub video; Low ingredient; Desserts ...
... Pulse gingerbread shortbread men until coarse crumbs form. Roll balls in crumbs to coat, then return to tray and refrigerate until set. Categories: European; Rum ball; Quick and easy dessert; Dec 2020; Christmas; Foodhub ...
... roll in coconut to coat. Return balls to tray and refrigerate until set. Categories: Quick and easy dessert; Chocolate; Cherry; Desserts; Low salt; Dec 2020; Rum ball; European; Christmas; Foodhub video. Complexity: 2 ...
... in a food processor until coarse crumbs form. Roll balls in crumbs to coat, then return to tray and refrigerate until set. Categories: European; Rum ball; Quick and easy dessert; Dec 2020; Christmas; Foodhub video ...
Inspired by the Aussie classic white Christmas slice, this rum ball recipe is easy to make, and if you don't eat them all yourself, they're perfect to gift to friends and family. Ingredients: 250 g milk arrowroot ...
... with melted chocolate. Allow to set, then store in an airtight container in the fridge. Categories: European; Rum ball; Quick and easy dessert; Chocolate; Microwave; Christmas; Low ingredient; Desserts. Complexity: 2.
... or until chocolate sets. Store in an airtight container in the fridge. Categories: Low salt; European; Rum ball; Quick and easy dessert; Chocolate; Cherry; Microwave; Christmas; Low ingredient; Desserts. Complexity: 2.
... fine crumb is formed. Add in ? cup coconut, caramel and rum (if using) and pulse to combine. Transfer mixture to a ... Use clean hands to roll tablespoons of mixture into balls and toss in remaining coconut. Store in an ...
... processor until a fine crumb is formed. Add condensed milk, rum (if using) and maple syrup and pulse to combine to ... Use clean hands to roll tablespoons of mixture into balls and roll in chopped walnuts to coat. Store ...
... . Set aside for 1 minute, then sprinkle with remaining coconut. Stand for 30 mins or until set. Serve. Categories: European; Rum ball; Quick and easy dessert; Microwave; Spring; Low ingredient; Desserts. Complexity: 2.
... cocoa, coconut and condensed milk with the biscuits. Combine all ingredients until mixed. Begin to roll into balls and break each ball apart and add a small drop of caramel sauce in the middle before rolling back into a ...
... bowl with the dry ingredients & mix until all combined. Roll mixture into balls and toss in the extra coconut. Ensure ball is coated evenly with coconut. Place balls on a tray and put in the fridge to firm up. Once firm ...
... 2 hours. Melt the dark chocolate in a microwave for a few seconds or use a bain marie method. Dip the balls into the white chocolate fully and allow to set to the side. With the 10g of leftover dried raspberries, crush ...
... the allspice with the cocoa and caster sugar. Take the mix from the fridge and roll into about 10 balls. Dip the balls into the white chocolate fully and allow to set to the side. After 2 minutes of the chocolate setting ...
... 2 hours. Melt the white chocolate in a microwave for a few seconds or use a bain marie method. Dip the balls into the white chocolate fully and allow to set to the side. After 2 minutes of the chocolate setting, sprinkle ...
... chocolate coated biscuits of choice until they resemble fine crumbs. Mix in cream cheese. Roll into small balls and freeze. Melt chocolate in the microwave in 30 sec bursts. Take cheesecake bites out of freezer once ...
... In a blender or using a rolling pin, crush biscuits. Add cream cheese and mix thoroughly. Roll into tablespoon size balls and refrigerate. I left in fridge for about half an hour. Melt chocolate. This can be done in the ...
... in a seperate bowl and remove from mix from the fridge. Roll your chocolate into about 10 balls and cover fully with the rest of the coconut before serving. Categories: Australian; Chocolate; Desserts; Seafood free ...
... Chill for 30 minutes or until firm. To make 6 dark chocolate & pistachio truffles, use 2 forks to hold a ball, then dip it in dark chocolate to coat before allowing any excess to dip off. Place on baking paper. Sprinkle ...
... . Use two teaspoons to shape roughly walnut-sized balls of ganache, and place them on the baking sheet ... it to slide off the tool. Repeat the process with each ball of ganache. Return the truffles to the fridge for up to ...
... in a bowl, and put on the gloves. Working quickly, spoon a little chocolate into your palm. Pick up a ball with your other hand and move it in the chocolate until fully coated. Place the truffle gently in the cocoa to ...
... to medium heat. Cook, stirring, for 15 minutes or until balls are golden brown. Remove balls with a slotted spoon and drain on a paper towel-lined. Add balls to hot syrup. Cover and stand for 4 hours. Serve. Categories ...
... 2 cups coconut in a large bowl and stir to combine. Roll level tablespoonfuls mixture into balls to make a total of 30 balls. Arrange on a large baking paper-lined baking tray, then freeze for 15 minutes. Melt chocolate ...
... on high for 1 minute, stirring occasionally, or until melted and smooth. Using 2 fork to hold the balls, dip balls in melted chocolate to coat. Allow any excess to drain off. Place on the lined tray. Sprinkle truffles ...
... Melt the rest of the white chocolate in a large bowl in the microwave in 30 second bursts. Drop each ball in and coat with chocolate using a fork. Place back on the baking tray and sprinkle liberally with coconut. Repeat ...
... into a flat container (a plastic takeaway container is ideal) and refrigerate for 1 hour. Scoop into small balls and place onto a lined tray. Return to refrigerator to firm. Melt white baking chocolate in a microwave ...
... until firm. Line a baking tray with baking paper. Place coconut in a bowl. Using clean hands, roll 2 tbs cake crumb mixture into a ball, then coat with coconut. Place on prepared tray. Roll 1 tbs mixture into a smaller ...
... microwave on high for 1 minute, stirring occasionally, or until melted and smooth. Using 2 forks to hold the balls, dip balls in melted chocolate to coat. Allow any excess to drain off. Place on the lined tray. Mix sugar ...
... combine into a soft dough. Using damp hands, roll mixture into 8 balls. Flatten balls slightly, top with a cookie, then reshape into a ball. Place on prepared tray. Drizzle truffles with melted chocolate, then top with ...
... the filling. Mix all the ingredients for the filling and form into balls the size of a hazelnut. Form the pastry into balls the size of a walnut. Press a ball of filling into each one, close the pastry around it, then ...
... roll. Place onto prepared tray and freeze for 30 minutes. Melt chocolate melts in a small bowl. Dip each ball into the chocolate to coat, allowing excess to drain off. Decorate with sprinkles and place back onto the tray ...
... 30 minutes or until firm. Using 2 tsp quantities at a time, shape chocolate mixture into balls. Roll ball in crushed candy canes to lightly coat. Chill until required. Categories: English; Desserts; Truffle. Complexity ...
... . Melt the dark chocolate in 30 second bursts in the microwave. Roll the mix into balls with your hands. Dip each ball in chocolate, sprinkle with chopped pistachios, leave to cool and serve. Categories: Chocolate; Halal ...
... and smooth. Stir in rice bubbles. Using damp hands, roll mixture into 12 balls, then mould rice bubble mixture around each ball. Place on prepared tray. Allow to set. Serve. Categories: Australian; Desserts; Mud cake ...
... icing sugar. Knead fondant until smooth. Divide fondant into 2 equal portions. Roll each portion into a ball. Cut each ball in half, then reshape the rounded side if needed (keeping the cut side flat to form the base ...
... Mix the marzipan and food coloring in a bowl until combined. For each orange, roll 25g of the mixture into a ball. Roll the ball over the course, star-shaped side of a box grater. Push a clove into the top. Use the blunt ...
... -safe bowl and melt gradually, checking and stirring every 30 seconds until smooth. Using two forks, dip the balls into the chocolate, allowing excess chocolate to run away. Once all are coated, refrigerate to cool. Melt ...
... baking paper. Remove cookie dough from fridge. Use clean hands to roll 11/2 tablespoons of mixture into balls. Place balls on prepared tray at least 3cm apart. Bake for 12 minutes or until lightly golden brown around the ...
... roll. Scoop tablespoons of the chocolate mixture and use clean hands to roll into balls. To decorate, roll balls in the reserved currant and macadamia mixture, remaining macadamias or coconut. Store in the refrigerator ...
... . Lightly grease your hands with a little softened butter and roll the mixture into walnut-sized balls. Roll the balls in chocolate sprinkles until completely covered, then serve. Store, covered in the fridge, for up to ...
... your hands with margarine or butter and roll 1 tsp mixture at a time to make 30 balls. Dip balls in sprinkles. Serve. Categories: Brazilian; Chocolate treat; Chocolate; Apr 2023; Low ingredient; Desserts. Complexity: 1 ...
... . Place on a tray lined with baking paper. Chill for 20 minutes. Shape 1 tbs date mixture into a ball around each cherry. Chill until firm. Coat with extra cocoa to serve. Categories: Quick and easy dessert; Chocolate ...
... has dissolved. Increase heat to medium and boil gently for about 10 minutes or until mixture reaches soft ball stage and temperature reaches 230°C on a sugar thermometer. Remove from heat and immediately stir in essence ...
... 1/2 teaspoon on a cold plate and wait until safe to touch. Mixture is ready if you can roll it into a ball. Place mixture in the centre of a silicone mat (see Tips). Knead it to smoothen out the texture by rolling and ...
... to roll. Place cocoa in a small bowl. Using your hands, roll 2 tsp of the chocolate mixture into a ball, roll in the cocoa to coat and place on a baking tray lined with baking paper. Repeat with remaining mixture. Place ...
... cocoa in a shallow dish. Line a tray with baking paper. Roll 1 level tbs chocolate mixture into a ball. Transfer to cocoa and roll to coat. Transfer to tray. Repeat with remaining chocolate mixture and cocoa. Refrigerate ...
... colour. Fill a glass with ice cold water and drop a little bit of the mixture in. If it forms a soft, smooth ball and doesn't stick then it is ready. If not, heat for a little longer. Turn off the heat and quickly tip in ...
... . Fill a glass with ice cold water and drop a little bit of the mixture in. If it forms a soft, smooth ball and doesn't stick then it is ready. Using a wooden spoon, vigorously beat the fudge until it is no longer shiny ...
... until thick and firm enough to shape. Line a tray with baking paper. Roll heaped teaspoonfuls of mixture into balls, coat with sprinkles and place on tray. Chill for 30 minutes or until firm. Serve. Categories: Quick and ...
... cocoa, coconut, sultanas, glace cherries, walnuts, plain biscuits, condensed milk & sherry. Mix well. Roll into small balls. Melt chocolate & copha or coconut oil over hot water on top of a double saucepan. Dip truffles ...
... into cake crumbs until combined. Line a baking tray with baking paper. Roll level tablespoonfuls of cake mixture into balls to make a total of 24 truffles. Place on tray and freeze for 15 minutes or until just firm ...
... chcolate sprinkles in a bowl. Remove from the mix from the fridge, roll into about 10 balls and cover all fully with sprinkles. Categories: Brazilian; Chocolate treat; Chocolate; Low ingredient; Desserts. Complexity: 3 ...
... Turn out onto a lightly floured surface and knead briefly until smooth. Divide into 12 even pieces and roll into balls. Flatten with your fingertips, then press each into a muffin hole to cover base and side. To make the ...
... as you beat until you have a smooth, soft and pliable dough. Using your hands, roll the mixture into 20 small balls, place on a lined baking sheet and flatten with the bottom of a glass. Place the chopped chocolate in a ...
... . Using hands, break up cake and combine into a soft dough. Using damp hands, roll mixture into 12 balls. Place chocolate in a microwave-safe bowl. Microwave on high for 1 minute, stirring occasionally, until melted and ...
... in half, 12 candy eyes, 6 Jaffas. Method: Line a baking tray with baking paper. Scoop ice-cream into 6 large balls. Place on the tray. Freeze for 20 minutes to firm. Place ice-cream in cones. Press in pretzels for ears ...
... . Pour into a flat container (a plastic takeaway container is ideal) and refrigerate. Scoop into small balls and roll gently in the crushed candy canes. Categories: Australian; Desserts; Truffle; Christmas. Complexity: 2 ...
... and refrigerate for 30 minutes or until firm. Working with 1 tbs mixture at a time, roll milk mixture into 30 balls. Line 2 baking trays with baking paper. Place coconut in a resealable food storage bag, then add a very ...
... grated, 2 tbs cocoa, 13 glacé cherries halved, 2 tsp rum essence, 2 tbs orange juice, 200 g madeira cake roughly ... middle of each portion and roll into a ball. Coat balls in extra coconut. Categories: Quick and easy ...
... or overnight to allow flavours to infuse. Place remaining raisins in a small bowl. Add 1/4 cup of the remaining rum and stir to combine. Stand, covered, until required. Preheat oven to 160°C/140°C fan-forced. Line 2 x ...
... sifted, 0.25 tsp bicarbonate of soda, 1 tsp ground cinnamon, 0.5 tsp ground allspice, 1.5 cups Bundaberg Underproof Rum, 250 g butter softened, 1.25 cup brown sugar, 4 free-range egg, 600 ml thickened cream, 2 tbs caster ...
... paste, 1.5 cup buttermilk, 4 eggs, 250 g caster sugar, 0.75 cup caster sugar, 1 cup raisins. Method: Place raisins and rum in a bowl and set aside for 30 minutes to soften. Preheat oven to 160°C. Grease and line 2 x 18cm ...
... fan-forced. Line a roasting pan with baking paper. Bring rum, cola, treacle, 1 cinnamon stick, mixed spice and ... to pan. Brush ham and peach with a little of the rum mixture. Bake for 1 hour, basting every 15 minutes, or ...
... cheese at room temperature, 2 eggs whisked, 0.5 cup brown sugar, 1 cup brown sugar firmly packed, 2 tbs dark rum, 3 beurre bosc pears peeled, 1 cup gingernut biscuits crushed. Method: Preheat oven to 180°C. Grease a 22cm ...
... -forced. Line a roasting pan with baking paper. Bring rum, cola, treacle, cinnamon, mixed spice and lime juice ... to pan. Brush ham and peach with a little of the rum mixture. Bake for 1 hour, basting ham every 15 minutes, ...
... with the lid and cook on low for 1½-2 hours or until the bananas are hot. Spoon the bananas and rum sauce into dishes and decorate with extra lime rind curls and scoops of vanilla ice cream, if liked. For sticky brandied ...
... ground cinnamon, 1 pinch ground cloves, 0.25 cup pure maple syrup, 0.5 cup brown sugar, 0.25 cup rum. Method: Combine sugar with cinnamon, cardamom and cloves in a shallow dish. Add pineapple wedges and turn to coat. Set ...
... plus extra to serve, 1 cup raspberries plus extra to serve, 1 lemon 3/4 cup juiced, 0.5 cup white rum, 1 cup caster sugar, 2 L chilled sparkling mineral water. Method: Combine sugar and 1 cup water in a medium saucep