Chocolate Rum Balls! These easy no-bake treats are perfect for your next holiday party.
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A few of my friends make chocolate rum balls for their Christmas parties every year, and these cute little bites are always the first things to go. Maybe that says more about my friends, who always reach for the juicy treats first, but I can’t blame them.
Rum balls are also very easy to customize to suit your personal taste or what you have in your closet. My friend Joanne uses Nilla waffles in her recipe and I followed her example with my own recipe. But I know other people who use ginger snaps, oreos, or even stale brownies.
I’m not sure who these people are leaving stale brownies lying around the house, but the point is, you can substitute for pretty much any crumbled cookie or good pastry in this recipe and expect great results.
Something else to play around with: the choice of alcohol in your rum balls! Any rum will work, so use your favorite. (Malibu coconut rum is great if you also want to coat your rum balls with grated coconut.) You can even mix things up with tequila, bourbon, or whiskey!
I like to roll half of my rum balls in dark Dutch processed cocoa and half in powdered sugar for contrast in the cookie jar. You can also roll them in crushed nuts, sprinkles, or shredded coconut if you like.
Looking for more treats for your cookie bowl?
- chocolate sprinkles
- Walnut snowball cookies
- Thumbprint Cookies
- Gingerbread Man Cookies
- Holiday Pinwheel Cookies
- Check out all of our favorites! Our 25 best Christmas cookies for your dessert table
rum balls
Store your rum balls in the fridge. You will become even better and more deeply infused with alcohol flavor after a few days.
Feel free to customize your rum balls by switching the alcohol (rum, tequila, bourbon, and whiskey are all good choices) and/or rolling them in your choice of coating (nuts, coconut, sprinkles, sugar, or cocoa). ). .
ingredients
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1 cup (170g or 6 ounces) dark chocolate chips
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1/2 cup (57G) plus 1/3 cup (40G) powdered sugardivided
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2 tablespoon corn syrup
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1/2 Cup dark rum
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1/2 teaspoon kosher salt
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3 cups (310g or 11 ounces) crushed Nilla waffles
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1 cup (110G) crushed walnuts
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1/4 cup (30G) cocoa powder
method
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Melt chocolate:
Place the chocolate in a large microwave-safe bowl. Heat the chocolate on full power in 30-second intervals, stirring between each cook time, until all the chips are melted.
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Make the rum ball dough:
Sift 1/2 cup powdered sugar over the melted chocolate (sifting helps avoid lumps). Add corn syrup, rum and salt. Stir with a whisk until the sugar dissolves and the rum is incorporated and the mixture is smooth.
Add the crushed waffles and walnuts. Stir with a spatula or wooden spoon until incorporated. The mixture looks crumbly.
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Cover with cling film and place in the fridge for 1 hour or overnight.
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Shape the rum balls:
Place the cocoa powder and remaining 1/3 cup powdered sugar in separate bowls and keep nearby. Use a spoon or small ice cream server to scoop out enough chilled mixture to roll into a 1-inch ball. The mixture will be crumbly and hard, but once you roll it and squeeze it in your hands, it will come together.
Coat the rum ball with powdered sugar or cocoa powder and repeat with the rest of the mixture.
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Store rum balls in an airtight container in the refrigerator for about 5 days:
The rum balls will get better and better in taste over the next few days.
| nutritional information (per serving) | |
|---|---|
| 109 | calories |
| 5g | Fat |
| 14g | carbohydrates |
| 1g | protein |
