Chocolate Rum Balls
This double chocolate rum balls recipe is everything you want from a decadent boozy treat! They are so good you will swoon with delight!
Double chocolate rum balls for everyone! Okay, not the kids but for everyone else. Grab one and indulge in a chocolatey, boozy taste treat!
I brought them recently to my nephew’s birthday bash (it’s okay, he turned 30) and the next day a little birdie told me that – near the end of the party, in the wee hours of the morning – everyone stood around the bag of booze balls and kept reaching their hands in; popping them into their mouths like they were doing shots.
That really cracked me up.
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Helpful tips
- I use a 100% cocoa bar, which means I have to add a sweetener – but if you prefer to use bittersweet chocolate, you don’t have to add any sweetener.
- The dough will be a little stiff so after stirring the ingredients together, you may have to use your hands to finish the mixing.
- I like to roll these booze balls in coconut and cocoa but use what you line. Nuts are a good addition as well or even mini chocolate bits.
How to make chocolate rum balls
Pre-step
Get out a food processor, mixing bowl, rubber spatula and jelly roll pan.
Step one
Gather the Nilla wafers.
Step one
Place the wafers in the processor and pulse until it looks like flour.
Step two
Add the flour to a mixing bowl.
Step three
Gather the cocoa powder, chop up some 100% cocoa chocolate and butter.
Step four
Now, since the chocolate bar is 100% cocoa and has no sweetener, I add powdered sugar with the cocoa to the Nilla wafer flour.
Add chopped walnuts as well and stir the mixture to combine it.
Step five
You can use a double boiler if you have one, but I don’t.
Add two inches of water to a medium saucepan and heat on medium. Add the cut up chocolate to a glass bowl along with butter and rest the bowl on top of the pan making sure it doesn’t touch the water.
Stand there and stir to melt the chocolate.
Step six
Measure out 4 ounces of rum.
I pour the rum, maple syrup and melted chocolate onto the Nilla mixture.
Step seven
Stir the ingredients together with a spatula to mix it but since the dough gets stiff, you may have to use your hands for the rest of the mixing.
Step nine
Time to get the coconut and cocoa (the packaged kind you make hot cocoa with) and place them in little bowls.
Step ten
Either use a small cookie scoop to gather the dough into small one inch balls or roll them between your palms.
As you roll the balls, dip and roll them in either the coconut or cocoa powder. Place each ball on the jelly roll pan.
Place in the refrigerator for 30 minutes.
Aren’t they pretty?
They look pretty when you alternate the different toppings the way I did.
Now it is time to indulge.
And now a bite taken out of one. Christopher was happy to do the taste testing.
I hope you enjoyed this chocolate rum balls recipe as much as the party goers enjoyed chowing down on them.
Like these rum balls? Then try my Amaretto booze balls.
And as always, may all your dishes be delish!
If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Double Chocolate Rum Balls
Ingredients
- 11 ounce box of Nilla Wafers processed fine
- 1/4 cup cocoa powder
- 1/3 cup walnuts
- 6 ounces 100% cocoa chocolate or bittersweet
- 4 tablespoons butter
- 1/4 cup confectioner’s sugar
- 1/4 cup maple syrup
- 1/2 cup rum
Coating
- coconut for coating
- hot cocoa mix for coating
Instructions
- Place Nilla wafers in a food processor and pulse fine like flour
- Transfer the Nilla flour to a large mixing bowl
- Add cocoa powder, walnuts and sugar and mix
- Melt chocolate and butter in a double boiler or in a bowl over a sauce pan filled with two inches of water. Once it is melted pour on the Nilla flour
- Add rum and maple syrup and stir with a rubber spatula. The dough will be a little stiff so you may want to use your hands to mix fully when it gets too hard to stir with the spatula
- Get a jelly roll pan and add coconut and cocoa mix in separate small bowls
- Grab a small amount of dough and roll it between your palms into 1 inch balls
- Place each ball into the coating of your choice and roll it until covered, placing finished balls on the jelly roll pan
- When you are finished covering the rum balls, put them in the refrigerator for at least 1/2 hour before serving
- Bite
- Eat
- Enjoy
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- I use a 100% cocoa bar, which means I have to add a sweetener – but if you prefer to use bittersweet chocolate, you don’t have to add any sweetener.
- The dough will be a little stiff so after stirring the ingredients together, you may have to use your hands to finish the mixing.
- I like to roll these booze balls in coconut and cocoa but use what you line. Nuts are a good addition as well or even mini chocolate bits.
