Boozy chocolate rum balls. All the proof we need regarding the existence of a God. Rich, chocolatey, nutty, and hard to stop at just one. Though these are but subtly boozy, there’s no stopping you from tossing in an extra splash of rum. We certainly won’t tell.–The Chew
LC Rum Balls Recipe Redux Note
Rum balls recipes. God love ’em. And there’s no shortage of ’em. Some rum balls recipes call for crushed vanilla wafers or crumbled brownies. Others call for pecans versus walnuts. But they all share an affinity for the romance of rum and chocolate. And they all can be dressed up with sprinkles for cocktail parties or left plain for tailgating and midnight cravings. So you can’t really go wrong, as far as we’re concerned. Especially not with this (did we mention it’s gluten-free?) rum balls recipe.
Rum Balls Recipe
- Quick Glance
- 30 M
- 1 H
- Makes 24
- 1/4 cup dark rum
- 6 ounces semisweet chocolate, chopped
- 4 tablespoons (2 ounces) unsalted butter
- 1/4 cup walnuts, toasted and finely chopped (or pecans)
- 1 1/2 cups confectioners’ sugar
- Generous pinch fine sea salt
- Sprinkles, shredded coconut, or more toasted and finely chopped nuts, for decorating (optional)
- 1. Heat the rum in a small saucepan over medium heat until the booze is reduced by half. Watch it carefully, as it evaporates quickly.
- 2. Set a heatproof bowl over but not touching a pot of gently simmering water. Add the chocolate and butter to the bowl and wait, stirring occasionally, until they’re both completely melted.
- 3. Remove the bowl from the heat (careful, it will be hot!) and stir in the walnuts, rum, confectioners’ sugar, and salt. Let cool to room temperature. (You can cover and refrigerate the cooled rum balls mixture for a few hours or even up to a few days, although you’ll need to let it warm to room temperature before you proceed.)
- 4. Portion the rum balls mixture into 1-inch balls. (If it’s too sticky to easily roll into balls, cover and refrigerate for about 30 minutes. If it’s a little crumbly, try to roll it into balls anyways and if that doesn’t work, let the mixture rest at room temperature for about 30 minutes and try again.) Roll the rum balls in sprinkles of some sort, if desired. Place the rum balls in a parchment-lined container with a lid. Cover and refrigerate until ready to serve. The taste of the rum will be subtle at first yet will deepen with time. We found the taste after exerting patience for a few days to be perfect.
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Rum Balls Recipe © 2014 The Chew. Photo © 2014 Andrew Scrivani. All rights reserved.
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