طريقة تحضير شوكولاتة مشروب الروم للاعياد والمناسبات Chocolate Covered Rum Balls

PLEASE subscribe to my YouTube channel: Suha's Dishes Follow me on: Facebook page: Suha's Dishes Instagram account: Suha's Dishes For all my cooking equipment and utensils, please visit my Amazon page at: https://www.amazon.com/shop/suhasdishes. If you enjoy my videos and want to see more, please consider donating to my PayPal account. Your donations will go directly towards supporting the channel, allowing me to continue creating the content that you love. Please click this link to donate: https://www.paypal.me/suhasdishes المقادير: 250 غرام بسكويت (Biscoff ) رشة ملح ملعقتان طعام (10 غرام) بودرة الكاكاو ثلاثة ارباع الكوب (75 غرام) سكر بودرة كوب وربع (150 غرام) جوز محمص مفروم ناعم ثلث كوب (80 مل) مشروب الروم (rum) ملعقتان طعام (30 مل) عسل النحل ملعقتان صغيرتان فانيليا سائلة 339 غرام (12 اونصة) شوكولاتة Ingredients: 250 g biscoff, grounded (or Nilla wafers) 1/8 tsp salt 2 tbsp (10 g) cocoa powder 3/4 cup (75 g) powdered sugar 1 1/4 cup (150 g) finely chopped toasted pecans 1/3 cup (80 ml) rum ( I used spiced rum) For non _alcoholic recipe use 1/3 cup coffee, orange juice or apple juice. 2 tbsp (30 ml) honey 2 tsp pure vanilla extract https://amzn.to/3oWoWs8 (Amazon affiliate) 12 oz (339 g) semi-sweet baking chocolate Toasted pecans instructions: Spread the pecan halves over a baking sheet. Toast in a preheated 350 degrees F (180 degrees C) on the center rack for 10 to 12 minutes. Let cool completely before chopping. 🌹Instructions🌹 1. Break down the biscoff cookies by hands. Place in a food processor and pulse into fine crumbs. Transfer to a large mixing bowl, then add the salt, cocoa powder, powdered sugar, and chopped pecans. Mix well to combine. 2. In a measuring cup, place the rum, the honey, and the vanilla. Mix well to dissolve the honey. Pour into the dry ingredients. Using a rubber spatula stir until completely combined. Cover and let sit for 30 to 60 minutes to give the crumbs time to absorb the liquid. 3. Use a one tablespoon cookie scoop to form the mixture into balls. Place the rum balls onto a sheet lined with parchment paper. 4. Melt the chocolate in a double boiler. Submerge the balls into the melted chocolate, then carefully lift out using 2 forks. Slide the balls onto a baking sheet lined with parchment paper. Refrigerate or leave it at room temperature until completely set. 5. Add chopped toasted pecans (50 to 75 g) to the leftover chocolate. Mix well and spoon them on a parchment paper. #rumballs #chocolaterumballs #suhasdishes #chocolate #rumtruffles #christmaschocolate