Double 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 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.

On to the Double Chocolate Rum Balls recipe

First up are some Nilla wafers which I piled up into a pyramid.  Woowee, aren’t they fun?

I grab my food processor and put these little golden circles in it.

Pulse, pulse, PULSE!

Perfect.  It’s Nilla flour and perfect for this booze ball recipe.

I dump the flour in a mixing bowl.

Time for the next step.

I measure out some cocoa powder, chop up some 100% cocoa chocolate and grab some butter. Now, since my chocolate bar is 100% cocoa and has no sweetener, I have to add some so I grab some powdered sugar and add it along with the cocoa in with the Nilla wafer flour.  I add some chopped walnuts and stir up the mixture.

I also measure out 1/4 cup of maple syrup but set it aside until I add the wet ingredients.

When I cook with chocolate, I alternate between 100% chocolate and bittersweet, depending on my mood.  So, you can use bittersweet chocolate, but if you do, you won’t have to sweeten it any further.

Now it’s time to melt the chocolate.

I don’t have a double boiler, so I get a medium sauce pan and fill it half way with water and turn the heat to medium.  I cut up the chocolate and place it in a glass bowl along with the butter.  I rest it on the sauce pan and stir around the chocolate as it melts.

All melted and ready to go.

I measure out the rum.

I pour the rum, maple syrup and the chocolate onto the Nilla mixture.

I used the spatula above to mix it but the dough gets stiff so I abandon it and use my hands for the rest of the mixing.  Here’s the dough before I rolled it all into little balls.

I grab my jelly roll pan for these cute little balls to nestle onto.

Time to get the coconut and cocoa (the packaged kind you make hot cocoa with) and place them in little bowls.

I grab a small piece of dough and roll it between my palms.  I try to get them to be 1 inch balls but I’m not picky – small ones, big ones, they will all be eaten.  Trust me!

I alternate the toppings by plopping a ball in either the coconut or cocoa bowls.  I roll the ball around and place it on the jelly roll pan.

Aren’t they pretty?  Don’t they look delish?

Here’s another shot.

They look pretty alternating them the way I did.

Now it is time to indulge!  Yahooey!

And now a bite taken out of one.  Christopher was happy to do the taste testing.

I hope you enjoyed this recipe for booze balls 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!

Double Chocolate Rum Balls

These potent and delicious double chocolate rum balls are so easy and a hit at any festivity. Just keep them away from the kiddies.

5 from 1 vote

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Course: Dessert

Cuisine: Dessert

Keyword: rum balls

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 35 balls

Calories: 103kcal

Author: Elaine Benoit

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
• Coconut for coating
• Hot cocoa mix for coating

Instructions

• Place Nilla wafers in a food processor and pulse fine
• Dump Nilla flour in 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 water. Once it is melted pour on the Nilla flour
• Add the rum and maple syrup and stir with a rubber spatula
• Dough will be a little stiff so you may want to use your hands at this point
• Place the coconut and cocoa mix in separate small bowls
• Get a jelly roll pan
• 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
• Bring rum balls to party
• Pick one up, clink it against someone else's
• Bite
• Make satisfied noises
• Eat
• Enjoy

Nutrition

Serving: 2balls | Calories: 103kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 48mg | Potassium: 67mg | Fiber: 1g | Sugar: 5g | Vitamin A: 40IU | Calcium: 10mg | Iron: 1mg