Apricot Rum Balls
If you have around 50 minutes to spend in the kitchen, Apricot Rum Balls might be an awesome gluten free and dairy free recipe to try. This dessert has 80 calories, 1g of protein, and 3g of fat per serving. This recipe serves 24 and costs 35 cents per serving. A few people made this recipe, and 23 would say it hit the spot. It is brought to you by Eating Well. A mixture of bittersweet chocolate, orange zest, hazelnuts, and a handful of other ingredients are all it takes to make this recipe so delicious. With a spoonacular score of 18%, this dish is rather bad. Rum Balls, Rum Balls, and Rum Balls are very similar to this recipe.
Servings: 24
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
3 ounces bittersweet (not unsweetened) chocolate
2/3 cup confectioners' sugar
10 ounces dried apricots, (1 1/2 cups)
2/3 cup hazelnuts, toasted (see Tip)
1/4 cup light or dark rum
2 teaspoons freshly grated orange zest
Equipment:
food processor
bowl
double boiler
baking sheet
knife
frying pan
Cooking instruction summary:
Combine apricots and hazelnuts in a food processor; pulse just until finely chopped. Transfer to a medium bowl. Stir in sugar, rum and orange zest. Roll the mixture into 1-inch balls, arranging them close together in rows on a baking sheet; set aside.Melt chocolate in the top of a double boiler over hot, not boiling, water. Remove the top pan from the heat and let stand for 1 minute to cool slightly. Dip a table knife into the melted chocolate and drizzle it decoratively over the tops of the candies. (Alternatively, spoon the chocolate into a plastic sandwich bag and cut a tiny hole in one corner. Pipe the chocolate over the candies.) Refrigerate until the chocolate has set, at least 30 minutes.
Step by step:
1. Combine apricots and hazelnuts in a food processor; pulse just until finely chopped.
2. Transfer to a medium bowl. Stir in sugar, rum and orange zest.
3. Roll the mixture into 1-inch balls, arranging them close together in rows on a baking sheet; set aside.Melt chocolate in the top of a double boiler over hot, not boiling, water.
4. Remove the top pan from the heat and let stand for 1 minute to cool slightly. Dip a table knife into the melted chocolate and drizzle it decoratively over the tops of the candies. (Alternatively, spoon the chocolate into a plastic sandwich bag and cut a tiny hole in one corner. Pipe the chocolate over the candies.) Refrigerate until the chocolate has set, at least 30 minutes.
Nutrition Information:
covered percent of daily need
