Sticky, sweet Chocolate Rum Balls with the strong notes of spiced rum and chocolate are a holiday essential truffle. Being easy to prepare and storage-friendly makes these Christmastime delicacies a delicious treat to share.
Chocolate Rum Balls
Christmas Eve was the big family celebration on my father’s side of the family, complete with mostly store-bought food, a riveting game of Bingo (the grand prize was a box of chocolate-covered cherries), and many terrible uncle jokes.
One homemade treat my cousin and I could always count on was the rum balls, which we’d mischievously sneak and eat. Her family was always responsible for bringing them so I always knew they’d be present.
These delicious rum balls are rich in rum flavor and chocolate with powdered sugar and wafer filling. These balls are then coated in cocoa powder.
Ingredients in Chocolate Rum Balls
There are many recipes for rum balls and many families have their own secret recipe, in fact, this isn’t even my family’s recipe for that recipe try these old-fashioned rum balls.
- Semi-Sweet Chocolate Chips
- Powdered Sugar
- Light Corn Syrup
- Vanilla Extract
- Dark Rum
- Vanilla Wafers
- Cocoa Powder
How to Make Chocolate Rum Balls
- Melt Chocolate: in a microwave-safe bowl melt the chocolate and stir until smooth.
- Sift in Powdered Sugar: Using a sifter or strainer pour the powdered sugar into the chocolate and stir it together.
- Mix in Wet Ingredients: the rum, corn syrup, and vanilla into the chocolate mixture and mix the ingredients together until smooth.
- Combine Dry Ingredients: In a medium-sized bowl combine the vanilla wafers, pecans, and salt until well mixed. Pour the wafer mixture into the chocolate and stir until completely mixed together.
- Chill: Cover and place in the fridge for 30 minutes to chill.
- Shape and Coat: Using a cookie scoop or small spoon scoop out the mixture and roll into 1-inch sized balls. Pour the cocoa powder into a small bowl and roll each ball into the powder.
Toppings for Rum Balls
Since these are chocolate rum balls I prefer to roll them in a dark cocoa powder which pairs nicely with the dark rum. There are several other options though for rolling them and you can even do a combination, which will create a pretty platter.
- Cocoa Powder
- Sprinkles, especially holiday kind
- Crushed Candy Canes
- Chopped Nuts
- Powdered Sugar
Tips for Making the Best Rum Balls
- Use a good quality rum for this recipe because you can taste it in each bite.
- A food processor helps to grind up the batter into small pieces that turn into a perfect dough.
- A small-sized cookie scoop helps to create evenly sized balls.
- Keep the dough chilled when you’re ready to roll it into balls. This makes it easier. If it gets too warm place it in the fridge for 10 minutes.
- When rolling the ball shapes make sure you spray your hands with cooking spray or wet them so the dough doesn’t stick to your hands.
- If the balls seem too dry to add the topping you can dot some water over the uncovered surface of each ball. Then roll it in your desired topping.
Best Rum for Making Rum Balls
Since these are chocolate rum balls they’re best prepared using a rum that has a strong molasses flavor like Cruzan Blackstrap. This is a more affordable rum, but for a high-quality rum, you may want to try Mount Gay, The Real McCoy, or Appleton Estate. Goslings rum is also a good option.
Can I make rum balls ahead?
Yes, and I actually recommend preparing them ahead of time. These truffles tend to marinate a bit once they’re prepared and are even better the next day. For best flavor, they can be prepared up to 1 week in advance of when you plan to serve them.
Are rum balls alcoholic?
Yes. Since the rum is mixed directly into the batter and never cooked the alcohol is present. They definitely have a rum flavor and should be served only to those over 21.
How to Store
To keep these chocolate rum balls from drying out keep them stored in an air-tight container or a Ziplock bag until you’re ready to serve them. They’re best stored in the fridge and served slightly chilled. If stored properly these rum balls can last up to 2 weeks in the fridge.
Can you freeze chocolate rum balls?
Yes. In order to freeze them carefully place them into a Ziplock bag or freezer-safe air-tight container. Make sure to not cram them into a single bag or container, unless there’s plenty of room. Otherwise, they’ll get smashed together and lose the pretty shape you worked so hard to get. Do make sure there’s not any air left in the bag though!
Rum balls can be kept in the freezer for up to 2 months. Whether you’re trying to get ahead of holiday baking or just can’t eat all the ones you make you can easily freeze them. To thaw let them place them in the fridge overnight.
These are some of my other favorite holiday treats to make:
- Easy Peanut Brittle
- Chewy Ginger Molasses Cookies
- No Bake Butterscotch Pretzel Bars
- Orange Pistachio Snowball Cookies
- Layered Chocolate Peanut Butter Fudge
Chocolate Rum Balls
- Measuring Cups and Spoons
- Microwave-Safe Mixing Bowls
- Cookie Scoop (optional)
- 1 cup Semi-Sweet Chocolate Chips
- 1/2 cup Powdered Sugar
- 3 tablespoons Light Corn Syrup
- 1/2 teaspoon Vanilla Extract
- 1/2 cup Dark Rum
- 3 cups Vanilla Wafers crushed
- 1 cup Pecans crushed, optional
- 1/2 teaspoon Salt
- 1/2 cup Cocoa Powder
- Place the semi-sweet chocolate chips into a microwave-safe bowl and heat for 30 seconds. Give the chocolate a good stir and place back in the microwave for 25 seconds (the chips will still not be completely melted). Stir the chocolate chips until smooth. It will take a few minutes to stir them together.
- Using a sifter or strainer pour the powdered sugar into the chocolate and stir it together.
- Add the rum, corn syrup, and vanilla into the chocolate mixture and mix the ingredients together until smooth.
- In a medium-sized bowl combine the vanilla wafers, pecans, and salt until well mixed.
- Pour the wafer mixture into the chocolate and stir until completely mixed together. Cover and place in the fridge for 30 minutes to chill.
- Using a cookie scoop or small spoon scoop out the mixture and roll into 1-inch sized balls. Pour the cocoa powder into a small bowl and roll each ball into the powder.