"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Candies and Chocolates
Thread Tools Display Modes
Old 11-10-2006, 10:23 PM   #1
Senior Cook
SpiritWolf's Avatar
Join Date: Aug 2005
Location: Townsville, Australia.
Posts: 151
Send a message via MSN to SpiritWolf Send a message via Yahoo to SpiritWolf
ISO Rum and/or Apricot balls recipes

Does anyone have any special way of making these beauties. My mom use to do them for a special Chrissy treat, but she passed away before I had a chance to get her recipie. I know kinda my own, but wont be as good as her's, maybe someones moms or grandma's may know, all I know is my family loves them and u have to use a good bit of alcohol, its once a year , so come on, +please give me your ideas. I will love Y'all 4 ever.


SpiritWolf is offline   Reply With Quote
Old 11-11-2006, 12:33 AM   #2
Executive Chef
boufa06's Avatar
Join Date: Oct 2006
Location: Volos, Greece
Posts: 3,467
You can try this recipe:


125/5-1/2oz dark chocolate
small knob of butter
2 tbsps rum
50gm/1-3/4oz chopped apricots
100gm/3-1/2oz cake crumbs
75gm/2-3/4oz/6 tbsps icing sugar
2 tbsps cocoa powder

1. Break the chocolate into pieces and place in a bowl with the butter. Set the bowl over a pan of gently simmering water, stir until melted and combined.
2. Remove from the heat and beat in the rum. Stir in the apricot, cake crumbs and 50gm/1-3/4oz of icing sugar. Beat until combined. Add a little rum if the mixture is stiff.
3. Roll the mixture into small balls ad place them on a sheet of baking parchment. Leave to chill until firm.
4. Sieve the remaining icing sugar on to a large plate. Sieve the cocoa powder on to another plate. Roll half of the truffles in the icing sugar until coated and roll the remaining truffles in the cocoa powder.
5. Place the truffles in paper sweet (candy) cases and leave to chill until required.

boufa06 is offline   Reply With Quote
Old 11-11-2006, 02:42 AM   #3
Sous Chef
Lynan's Avatar
Join Date: Jul 2006
Location: New Zealand
Posts: 501
Send a message via MSN to Lynan
Spiritwolf, I dont make rum or apricot balls ( well, used to but like 20 years ago and cant remember!) but if you want to make a splash try these!!!

I Packet of your Favourite Tim Tams ( I like Choc Mint or Cappuccino)
250 Gms Cream Cheese ( more or less, depending on the cheese you use)

Blitz T/T's in processor and mix well with softened cream cheese. Form into balls and refrigerate. Dip in chocolate and refrigerate again.

Then eat, and go straight to heaven. Ive already been there to many times to mention.
In the book of life, the answers are NOT in the back.
Lynan is offline   Reply With Quote
Old 11-11-2006, 03:03 AM   #4
Sous Chef
Lynan's Avatar
Join Date: Jul 2006
Location: New Zealand
Posts: 501
Send a message via MSN to Lynan
Well...I lied!! Heres one for you. And me too unfortunately.

Rumballs ( a Kiwi recipe from Cuisine Magazine)

250 G Bittersweet Chocolate
150 Mls Cream ( American double cream)
4 Tbsps Rum
4 Savoiardi ( sponge finger biscuits) made into crumbs
1/2 to 1 Cup Dutch Cocoa
1/4 C Apricot Jam

Gently melt chocolate with cream and rum. Stir until smooth. Stir in the biscuit crumbs then refrigerate mixture for 2 hours or set.
Scoop into little balls and chill again. Melt and sieve apricot jam with a dash of hot water. Roughly paint each rumball with it, then roll in the cocoa to coat. Store on baking paper in a sealed container in a cool dry place.
Makes 20

Like yeah, my tum is cool and dry???
In the book of life, the answers are NOT in the back.
Lynan is offline   Reply With Quote
Old 12-20-2006, 10:33 AM   #5
Assistant Cook
Join Date: Dec 2006
Posts: 12
FYI-for rum balls-nilla wafers are used.
Scott94596 is offline   Reply With Quote
Old 12-20-2006, 05:54 PM   #6
Chef Extraordinaire
mudbug's Avatar
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Don't know about apricot balls, although they sound quite yummy, but Scott is correct about the Americansky version. Nilla wafers work the best.
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 12-20-2006, 08:57 PM   #7
Executive Chef
VeraBlue's Avatar
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
I made bourbon balls using nilla wafers, crushed pecans, sugar, bittersweet chocolate, corn syrup and bourbon.

The amaretto balls are made with chocolate grahams, ground almonds, sugar and amaretto.

It was my plan to make a batch with godiva's white chocolate liqueor and nilla wafers, but ran out of energy.

I like the idea of using cherry vodka, too.

I keep mine refrigerated. Do you?

How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:39 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.