Chocolate Rum Balls Recipe
These Chocolate Rum Balls are a delectable blend of rich chocolate, crunchy pecans, and a hint of rum, perfect for festive gatherings or as a sweet treat to share.
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Servings: 24 rum balls
Ingredients
- 2 ½ cups crushed vanilla wafers
- 1 cup confectioners’ sugar
- 1 cup finely ground pecans
- 2 tablespoons plus 2 teaspoons baking cocoa
- ¼ cup dark rum
- 3 tablespoons honey
- 2 tablespoons water
- Additional powdered sugar or sprinkles for coating
Instructions
- In a large mixing bowl, combine the crushed vanilla wafers, confectioners’ sugar, ground pecans, and baking cocoa. Stir thoroughly to ensure the dry ingredients are evenly distributed.
- In a separate smaller bowl, whisk together the dark rum, honey, and water until well blended. Pour the liquid mixture into the dry ingredients, stirring until the mixture forms a moist, crumbly dough.
- Using your hands, shape the dough into 1-inch balls, rolling them gently to maintain their shape. Coat each ball in powdered sugar or sprinkles, ensuring an even layer.
- Place the finished rum balls on a tray or plate and chill in the refrigerator for at least 30 minutes, or until they firm up. Serve chilled or store in an airtight container for later enjoyment.
Notes
- Use a food processor to quickly crush wafers and pecans into fine crumbs, though a rolling pin and freezer bag can also work in a pinch.
- Store rum balls in an airtight container either in the refrigerator or at room temperature for up to one week; refrigeration is preferred for a firmer texture.
- Roll the balls in powdered sugar, sprinkles, crushed vanilla wafers, or finely crushed pecans for a variety of coatings.
- Substitute the water with an additional 2 tablespoons of rum for a stronger flavor.
- If sprinkles aren’t sticking, lightly dab water on the surface of the balls before rolling them.
- Maple syrup, corn syrup, or Karo syrup can replace honey as a sweetener if desired.
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