Rum Balls
User Reviews
5
Rum Balls
Description
This Rum Balls recipe combines melted semisweet chocolate and butter with dark rum reduced by half, then mixed with finely chopped toasted nuts, confectioners’ sugar, and a pinch of salt. After cooling to room temperature, the mixture is shaped into one-inch balls. If the mixture is sticky, chilling helps firm it up; if crumbly, resting at room temperature can aid rolling.
Each ball is rolled in sprinkles, shredded coconut, or finely chopped nuts for added texture and appearance. These treats do not require baking and capture a fudgy texture with a strong rum flavor complemented by the sweetness of the sugar and richness of chocolate.
Rum Balls can be made well in advance and stored in the refrigerator for up to two weeks or frozen for up to two months. Thaw in the refrigerator before serving. Coating your hands lightly with cooking spray helps in shaping the balls, as body heat can soften the mixture.
Ingredients
- 1/4 cup dark rum
- 6 ounces semisweet chocolate chopped
- 4 tablespoons butter unsalted
- 1/4 cup walnuts toasted and finely chopped (or pecans)
- 1 1/2 cups confectioners’ sugar
- Generous pinch salt fine sea salt
- Sprinkles for decorating (optional, or more toasted and finely chopped nuts
- shredded coconut
- nut
Instructions
- Heat the rum in a small saucepan over medium heat until the booze is reduced by half. Watch it carefully, as it evaporates quickly.
- Set a heatproof bowl over but not touching a pot of gently simmering water. Add the chocolate and butter to the bowl and wait, stirring occasionally, until they're both completely melted.
- Remove the bowl from the heat (careful, it will be hot!) and stir in the walnuts, rum, confectioners’ sugar, and salt. Let cool to room temperature. (You can cover and refrigerate the cooled rum balls mixture for a few hours or even up to a few days, although you'll need to let it warm to room temperature before you proceed.)
- Portion the mixture into 1-inch balls. (If it's too sticky to easily roll into balls, cover and refrigerate for about 30 minutes. If it's a little crumbly, try to roll it into balls anyways and if that doesn't work, let the mixture rest at room temperature for about 30 minutes and try again.)
- Roll the rum balls in sprinkles of some sort, if desired. Place the rum balls in a parchment-lined container with a lid.
- Cover and refrigerate until ready to serve. The taste of the rum will be subtle at first yet will deepen with time. We found the taste after exerting patience for a few days to be perfect.
Notes
- Prepare the rum balls up to two weeks ahead and keep refrigerated for convenience.
- Freeze rum balls for extended storage up to two months; thaw overnight in the refrigerator before serving.
- Use spiced rum or bourbon as alternatives to dark rum for variation in flavor.
- Coat hands with cooking spray when rolling to prevent sticking and ease shaping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24rum balls
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Serving | 1ball | |
| Calories | 101kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 1mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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