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.

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 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

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.