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Rum Balls

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)81.0515
Energy (kCal)3805.1617
Carbohydrates (g)475.5567
Total fats (g)197.9702
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Finely grind vanillia wafers and pecans. | 2. Combine with the icing sugar coca and stir in the melted butter and rum. | 3. Puree the almond paste in a food processor add the sour cream and salt. Mix well and add the melted chocolate mix well. | 4. Add the sour cream mixture to vanilla wafer mixture in a large bowl stir until well mixed cover and let stand until firm. | 5. Optional roll balls in melted chocolate while the chocolate is still "very" warm as close to hot as it can be refridgerate Rum Balls for 24 hours then put rum balls in tins and freeze. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    wafer 4 cups ground 1939.84 325.69599999999997 29.568 63.61600000000001
    pecan 1 cup ground 286.3467 53.663999999999994 5.8933 6.032
    icing sugar 1 1/2 1/2 - - - -
    cocoa powder 1/3 cup 65.36 16.598 5.6187 3.9273
    salt 1/8 teaspoon - - - -
    butter 3/4 cup melted 1026.0 47.141999999999996 32.058 86.4
    rum 3/4 cup - - - -
    almond paste 1/4 cup 259.915 27.1322 5.1075 15.7424
    cream 1/2 cup sour 227.7 5.3245 2.806 22.2525
    chocolate chip 1 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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