Double Chocolate Rum Balls

Double chocolate rum balls made with rich chocolate, rum, and coated in cocoa and coconut. A perfect boozy treat for chocolate lovers!

Course Dessert

Cuisine Dessert

Keyword chocolate booze balls, chocolate rum balls, rum balls

Prep Time 10

Total Time 10

Servings balls

Calories 103kcal

Place Nilla wafers in a food processor and pulse fine like flour. Transfer to a large mixing bowl.
11 ounce box of Nilla Wafers
Add cocoa powder, walnuts, and sugar, and mix with a spatula or whisk.
1/4 cup cocoa powder, 1/3 cup walnuts, 1/4 cup confectioner's sugar
Melt chocolate and butter in a double boiler or in a bowl over a saucepan filled with two inches of water. Once it is melted pour on the Nilla flour.
6 ounces 100% cocoa chocolate, 4 tablespoons butter
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.
1/2 cup gold rum, 1/4 cup maple syrup
Add coconut and cocoa mix in separate small bowls. Also, get a jelly roll pan.
coconut for coating, hot cocoa mix for coating
Grab a small amount of dough and roll it between your palms into 1-inch balls. Or use a small cookie scoop.
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.
Eat and enjoy.

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.