Wobbly Woman's Kahlua Balls
Download your free Wobbly Woman's No-Cook Christmas Cookbook & Planner here:
This video shows you how to make these decadent and delicious Kahlua Balls. Gluten Free options available. And kid friendly option available too.
If you want a no fuss, no cook Christmas or a fabulous dessert that's simple to make, these Kahlua balls are ideal.
Check out my Cookbook
Alex Guarnaschelli's Chocolate Rum Balls | Alex's Day Off | Food Network
Using TWO different types of chocolate, this decadent dessert is perfect for the holidays!
Get the recipe ▶
Subscribe to Food Network ▶
Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex's Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate Rum Balls
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 1 hr (includes cooling time)
Active: 40 min
Yield: about 2 dozen rum balls
Ingredients
8 ounces sliced almonds
12 ounces semisweet chocolate chips
4 ounces bittersweet chocolate
3 tablespoons honey
1/2 cup powdered sugar
2 tablespoons dark rum
1 tablespoon vanilla extract
16 to 20 ounces chocolate sprinkles
1 teaspoon coarse sea salt
Directions
Preheat the oven to 350 degrees F.
Arrange the almonds in a single layer on a baking sheet and place in the center of the oven. Toast the almonds until golden brown, 5 to 8 minutes. Let cool. Arrange the almonds on a flat surface and coarsely chop them with a large knife. Set aside.
In a medium metal bowl, combine the chocolates. Create a makeshift double boiler by filling a pot that will hold the bowl snugly with about 2 inches of water. (The bowl should not touch the water.) Bring the water to a boil, then lower the heat so that the water is simmering. Set the bowl of chocolate over the pot, stirring with a heatproof spatula from time to time, until the chocolate is melted, 3 to 5 minutes.
In a small pan, simmer the honey over medium heat until it bubbles, froths and turns amber brown, 2 to 3 minutes. Remove from the heat and gently stir the honey into the chocolate.
Use a strainer or sifter to sift the powdered sugar over the chocolate-honey mixture and stir it in, along with the almonds, rum and vanilla, until smooth.
Place the sprinkles in a cookie tin or container with a fitted lid. Roll the chocolate mixture into small balls (about 1 1/2 inches) and arrange on a baking sheet. Spill the sprinkles over the chocolates and press the sprinkles into the exterior of each to make them stick.
When all are rolled, sprinkle them with salt and store them in the container nestled in the remaining sprinkles. Refrigerate, if needed, but serve closer to room temperature.
Cook’s Note
Cook's Note: These are so good nestled in a cookie tin of sprinkles and fished out, one by one, like little chocolate treasures. A bite of chocolate is so welcome after lots of buttery and fruity cookies and pies that often take center stage during the holidays. This is that one easy chocolate candy you want. You can make these with double the vanilla and no rum if avoiding alcohol. Don't like salt in your chocolate? Simply omit.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#AlexGuarnaschelli #AlexsDayOff #ChocolateRumBalls #FoodNetwork
Alex Guarnaschelli's Chocolate Rum Balls | Alex's Day Off | Food Network
Our Most Popular Dessert! Easy Triple Chocolate Kahlua Cake with A Cake Mix
So moist, so chocolatey, so decadent. I'm sharing tons of baking tricks to get the most out of your chocolate and how to make the perfect chocolate ganache. If you just want a little slice of dessert heaven in your life, give this recipe a try.
Recipe with full measurements:
Dolly's Rum Balls
These no-bake rum balls are full of spirit! A dear friend named Dolly shared her treasured rum balls recipe with us, and once we got a taste we were hooked! Make these rum balls for your next holiday party. They're sure to add a little extra fun to the spread!
FULL RECIPE:
GET EVEN MORE FROM THE MR. FOOD TEST KITCHEN:
Kahlua Peppermint Coffee Cups Recipe || KIN EATS
Hungry for more? Get everything you need for this holiday treat at
Savor tasty KIN EATS videos & recipes here: See the full Holiday Peppermint Cups recipe by clicking on Show more below!
Sienna DeGovia ( ) says: With all the hustle and bustle of the holiday season, I love to serve festive drinks that can double as a pick-me-up. This drink is kind of like an adult hot cocoa. The coffee in it will perk you up, and with a good dose of Kahlua, it will settle your holiday nerves. Bottoms up!
---------
Peppermint Coffee Cup
4 cups (950 mL) hot coffee
4 shots coffee liqueur, such as Kahlua
2 tablespoons (15 g) cocoa powder
1/4 tsp (1¼ mL) peppermint flavoring
1 cup (240 mL) heavy cream
2 tablespoons (13 g) powdered sugar
4 candy canes, crushed and whole for garnish
Combine coffee, Kahlua and cocoa powder in a heat proof pitcher, mix well.
With an electric mixer, whip heavy cream, powdered sugar and peppermint flavoring until soft peaks form.
Pour coffee mixture into individual mugs and top with flavored whipped cream. Sprinkle with crushed candy cane and serve.
SUBSCRIBE on YouTube (Never miss a video!)