These gorgeous rum balls, made with walnuts, chocolate, confectioners’ sugar, and butter, are a Southern classic. A lovely homemade Christmas gift.
Boozy, lusciously chocolate rum balls. They’re all we need to prove the existence of a Dessert God. Rich, chocolatey, nutty, and hard to stop at just one. Although these are a tiny bit rum-y, there’s no stopping you from tossing in an extra splash. Sin never tasted so good. We certainly won’t tell. Originally published December 19, 2014.–The Chew
Rum Ball Mix-In Variations
There’s no shortage of them. Some recipes call for crushed vanilla wafers or crumbled brownies as a mix-in. Others prefer chopped 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 recipe. (Oh, did we mention it’s gluten-free?)
- Quick Glance
- 30 M
- 1 H
- Makes 24
- 1/4 cup dark rum
- 6 ounces semisweet chocolate, chopped
- 4 tablespoons unsalted butter (2 oz)
- 1/4 cup walnuts (1 oz), 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.