1 6-ounce package semisweet chocolate morsels
1 9-ounce package chocolate wafers, crushed
2 cups sifted powdered sugar
1 cup finely chopped walnuts, toasted
1/2 cup orange juice
1/2 teaspoon Spice Barn Jamaican Rum Flavoring
chocolate decorator sprinkles
Place chocolate morsels in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Remove from heat. Add wafer crumbs and next 4 ingredients; mix well. Cover and chill 30 minutes. Shape into 1 inch balls; roll lightly in chocolate sprinkles. Chill until firm. Store in airtight container in refrigerator.
Combine all ingredients in blender, in batches, processing until smooth. Serve with your favorite beverage garnish.
Combine all ingredients; beat with electric mixer until smooth. Drizzle onto the top of cinnamon rolls or sweet rolls.
Hot Fudge Sauce
1 cup heavy whipping cream
3/4 cup butter
1 1/3 cups packed brown sugar
1/3 cup sugar
1 cup cocoa
1/2 cup plus 2 tablespoons light corn syrup
2 ounces unsweetened chocolate
3 teaspoons vanilla extract
1 teaspoon rum flavoring
in a heavy saucepan, combine cream and butter. Cook over medium low until butter is melted. Add the sugars and salt. Cook until dissolved, about 4 minutes. Stir in cocoa and corn syrup and cook an additional 3 minutes. Add chocolate and cook 3-4 minutes, until melted. Reduce heat to low; simmer 12-15 minutes until thick, stirring constantly. Cool slightly before serving.