Wicked & Easy Double Chocolate Rum Cake Goslings Rum

When Hot Chocolate meets Rum! Recipes, Chocolate, Chocolate day

Combine rum and pineapple juice in a shaker with ice, shake and pour into a copper mug.Top off with ginger beer and garnish with a twist of lime. This is the owner's favorite cocktail! In a Scotch glass, WITHOUT ICE, shake 2-3 dashes each of the bitters. Pour in about 2 oz. of Roman Candy Chocolate Rum.

Wicked & Easy Double Chocolate Rum Cake Goslings Rum

Gradually add 1/4 cup sugar; continue beating until stiff peaks form. Fold chocolate mixture into egg whites, In a separate bowl, beat 1 cup whipping cream until soft peaks form. Gradually add 2 tablespoons sugar and 1 teaspoon vanilla extract, beating until combined. Add 1/2 of chocolate mixture to prepared pie crust; top with 1/2 of whipped.

Pin on Christmas Cocktails

To make the cake: Heat oven to 350 degrees F. Cover a Bundt pan with non-stick baking spray. Whisk together flour and baking soda; set aside. In a large saucepan, over medium heat, add the butter and ginger beer and stir until butter is melted. Remove pan from the heat.

Chocolate RumSoaked Cherries Recipe How to Make It

Preheat the oven to 350°F. Generously grease and dust a 10-cup size bundt pan with a mixture of flour and cocoa powder. In a large mixing bowl, combine the sugar, vegetable oil, butter, eggs, egg yolks, vanilla, and rum extract. Beat on medium speed until the eggs and oil are well incorporated.

Italian Rum Cake Feeling Foodish

Stir crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts together in a large bowl. Blend in corn syrup and rum. Shape into 1 inch balls, and roll in additional confectioners' sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners' sugar before serving.

Double chocolate rum fudge Yummy sweets, Fun desserts, Chocolate recipes

Put the truffle balls back into the refrigerator to chill for at least 30 minutes longer. Meanwhile, melt the dark chocolate melting wafers in a bowl. Microwave for 30 seconds at a time, stirring between each interval, until smooth and melted through. Roll some of your chilled truffles in cocoa powder to coat.

No Bake Chocolate Rum Balls are a decadent addition to your holiday

In a medium-sized bowl combine the vanilla wafers, pecans, and salt until well mixed. Pour the wafer mixture into the chocolate and stir until completely mixed together. Cover and place in the fridge for 30 minutes to chill. Using a cookie scoop or small spoon scoop out the mixture and roll into 1-inch sized balls.

Recipe Classic Rum Balls The West Australian

How to make rum truffles. Start by making a rich and creamy chocolate rum filling. Let the filling chill. Scoop with a small #60 cookie scoop. Roll and then refrigerate for a few hours. Dunk in melted chocolate. Let the chocolate outside set. Decorate with gold dust, or sprinkles, or toss in dark cocoa powder.

Rum Chocolate Cookies Tofu for Two

Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways. First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed.

Chocolate Chocolate Rum Lisas Rum Cake

Fill a saucepan to about an inch (2 cm) deep with water, and bring to a gentle simmer over low heat. Set the bowl over the saucepan (making sure it sits above the water), and melt the chocolate gently, stirring frequently. Remove the bowl from the pan and set aside to cool until needed.

Chocolate Rum The Green Head

Stir in marshmallow creme and pour in a mixing bowl. In another saucepan, combine the sugar, butter, salt and evaporated milk. Bring to a slow boil, stirring constantly. Pour into the mixing bowl with the chocolate and marshmallow creme. Add rum, then stir until creamy. Pour into buttered 9 x 13 inch pan and chill until firm.

Chocolate Rum Rosemullion Distillery

Instructions: Melt the bittersweet chocolate and butter and 1/4 cup rum in a heatproof bowl in the microwave (in 30 sec bursts) till nice and smooth. Let it cool slightly. In a food processor, process the cookies, coconut and cocoa powder and sugar till it's completely crushed and is in fine crumbs.

Dark chocolate rum bars

Instructions. In a large bowl cream the butter with an electric hand mixer until it is soft. Add the melted chocolate and mix until the ingredients are well combined. Add the rum and mix until the rum is fully incorporated. Place the mixture in the fridge to chill for about 10 minutes.

Chocolate Coconut Rum Balls Foodtalk

Instructions. Add the vanilla wafers to a food processor. Pulse a few times to break them up, and then process until it forms fine crumbs. Add the cocoa powder, salt, sweetened condensed milk, rum, and vanilla, and process until well-combined. Roll the mixture into slightly heaping 1-tablespoon-sized balls.

Bittersweet Chocolate Pudding Pie Recipe Chocolate pie with pudding

Instructions. Preheat oven to 325 degrees. Grease a Bundt cake pan. In a bowl, beat the cake mix, instant pudding mix, eggs, oil, 1/2 cup of water, and 1/2 cup of rum for two minutes. Pour batter into a Bundt pan. Bake at 325 degrees for 50-60 minutes, or until a toothpick inserted comes out clean.

Best Classic Rum Balls Recipe

PREHEAT THE OVEN: Preheat the oven to 375ºF. Line a 12-cup muffin pan with paper liners and set aside. MAKE MUFFIN BATTER: In a medium bowl, stir together the dry ingredients: all-purpose flour, cocoa powder, salt, baking powder, baking soda, and sugar. Set aside.