Chocolate Rum Balls

This double chocolate rum balls recipe is everything you want in a rich, boozy treat! With a double dose of chocolate from unsweetened cocoa and dark chocolate, these rum balls have a deep, intense flavor balanced perfectly by a hint of sweetness.

The best part of these rum balls is there is no baking needed, so they’re ready in a snap and perfect for gatherings, gifting, or whenever a chocolate craving strikes. Roll them in coconut, cocoa powder, or even chopped nuts for a bit of variety—keep them out of reach of the kids!

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.
• I’m using gold rum, but dark rum, or clear white rum will also work.

Ingredients

• Nilla wafers
• 100% cocoa chocolate (bar
• Rum
• Cocoa powder
• Confectioner’s sugar
• Maple syrup
• Walnuts
• Coconut and hot cocoa mix

How to make chocolate rum balls

Pre-step

Get out a food processor, large bowl, rubber spatula and jelly roll pan.

Step one

Gather the vanilla wafers. (A) (Nilla)

Step one

Place the wafers in the processor and pulse until it looks like flour. (B) Add to a mixing bowl.

Step two

Gather the cocoa powder, butter, and chop up some 100% cocoa chocolate. (C)

Step three

Now, since the chocolate bar is 100% cocoa and has no sweetener, I add powdered sugar with the cocoa to the Nilla wafer flour.

Step four

Add chopped walnuts as well and stir the mixture to combine it. (D)

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. (E)

Step six

Measure out 4 ounces of rum. (F)

Step seven

Pour the rum, maple syrup, and melted chocolate onto the Nilla mixture. (G)

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

Get the shredded coconut and hot chocolate cocoa 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?

Now it is time to indulge.

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.

Storage

• To store: Keep rum balls in an airtight container in the refrigerator for up to a week.
• To freeze: Freeze in a freezer-safe container for up to 3 months. Let thaw in the fridge before serving.

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love to know your thoughts 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!