Emeril Lagasse Rum Balls Recipes

EMERIL'S RUM BALLS

Steps:

• Into a large bowl, sift together 1 cup of the confectioners' sugar, the cocoa powder and allspice.
• Stir in the rum and corn syrup.
• Stir in the vanilla wafers and walnuts, and mix well.
• Place in the refrigerator to firm up slightly, about 30 minutes.
• (The mixture may appear crumbly and dry; this is O. K.) Place the remaining 1/2 cup confectioners' sugar in a shallow bowl or dish.
• Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls.
• Using your hands, roll the balls in the confectioners' sugar, coating evenly.
• Place on a baking sheet, cover with plastic wrap and refrigerate overnight.
• Store in an airtight container in the refrigerator for up to 2 weeks, placing waxed paper between the layers to prevent sticking.

RUM BALLS

Steps:

• Preheat oven to 350°F. Coat a 12 by 17-inch rimmed baking sheet with cooking spray.
• Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally.
• Whisk together eggs, brown sugar, vanilla, and salt in a large bowl. Stir in chocolate mixture, then fold in flour. Pour batter into prepared baking sheet. Spread evenly with a rubber spatula. Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 10 minutes. Let cool completely on a wire rack.
• Break up brownie into small pieces; transfer to the bowl of an electric mixer fitted with the paddle attachment. With machine on low, pour in rum, and mix until crumbs start to come together to form a ball.
• Shape into 1-inch balls and roll in sanding sugar to coat. Transfer to a baking sheet; refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature. Rum balls can be refrigerated in an airtight container up to 1 week.