cocoa rum balls recipe

Written ByJenny Smyth Posted on
cocoa rum balls recipe
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The Best cocoa rum balls recipe

I’m so excited to share with you my favorite recipe for cocoa rum balls. These bite-sized treats are perfect for any occasion, whether it’s a holiday party or just a Tuesday. I’ve been making them for years, and my family and friends just can’t get enough of them.

The combination of rich, dark chocolate and the subtle kick of rum is absolute perfection. And the best part? They’re incredibly easy to make!

Simply mix together melted chocolate, crushed nuts, and a hint of rum, shape into balls, and refrigerate until firm. That’s it! No fuss, no muss.

My kids love helping me make these, and they’re always asking for them as a special treat. And let’s be real, who doesn’t love a good excuse to indulge in some chocolate? But what really sets these rum balls apart is the fact that they’re actually pretty good for you too!

The dark chocolate is packed with antioxidants, and the nuts provide a boost of healthy fats. Of course, I’m not going to lie – the rum does add a bit of extra sugar. But trust me when I say it’s worth it.

These cocoa rum balls are truly a treat that everyone can enjoy, no matter what the occasion.

Cocoa Rum Balls

Cocoa Rum Balls

4.8 from 1364 votes

These no-bake cocoa rum balls are a classic holiday treat made with crushed cookies, cocoa powder, and dark rum. They are rolled in powdered sugar or cocoa for a rich, fudgy finish.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time2 hours 20 mins
Servings: 24Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Rum Balls

2 cups finely crushed vanilla wafers or shortbread cookies
1 cup powdered sugar
2 tablespoons unsweetened cocoa powder
1/4 cup dark rum
2 tablespoons light corn syrup
1/2 cup finely chopped pecans or walnuts (optional)

For Coating

1/2 cup powdered sugar
2 tablespoons unsweetened cocoa powder

👨‍🍳Directions

1In a large mixing bowl, combine the crushed cookies, 1 cup powdered sugar, and 2 tablespoons cocoa powder.
2Stir with a fork until evenly blended.
3In a small bowl, whisk together the dark rum and corn syrup until smooth.
4Pour the rum mixture over the dry ingredients and add the chopped nuts if using.
5Mix with a spatula or your hands until the mixture holds together when pressed.
6If it is too dry, add 1 teaspoon more rum at a time until it reaches a moist, compact consistency.
7Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until firm.
8This chilling step allows the flavors to meld and makes the mixture easier to shape.
9Line a baking sheet with parchment paper.
10In a small shallow bowl, combine the remaining 1/2 cup powdered sugar and 2 tablespoons cocoa powder for coating.
11Using your hands, roll the chilled mixture into 1-inch balls, about 1 tablespoon each.
12Roll each ball in the cocoa-powdered sugar mixture until evenly coated.
13Place the coated balls on the prepared baking sheet.
14Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.

🔧Equipment

Large mixing bowl
Small bowl
Measuring cups and spoons
Plastic wrap
Baking sheet
Parchment paper

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 4g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 60mg🌾Total Carbs: 18g🥦Dietary Fiber: 1g🍬Sugars: 12g🥩Protein: 1g

📝Notes

For a non-alcoholic version, substitute the dark rum with 1/4 cup strong brewed coffee or apple juice. Let the rum balls chill for at least 2 hours before rolling to ensure they hold their shape. Roll in finely shredded coconut or crushed nuts for variety.

Watch Video Of How Cocoa Rum Balls Works

I always keep a batch of cocoa rum balls in my fridge during the holiday season because they are so easy to grab and serve. They work perfectly for family gatherings or potlucks since you can make them a day or two ahead and they taste even better after sitting.

Store them in an airtight container in the refrigerator for up to two weeks or freeze them for longer storage. When you are ready to serve just let them sit at room temperature for about 10 minutes so they soften slightly.

They are also great for gift giving just pack them in a tin with parchment paper between layers. These little bites are always a crowd pleaser and they never last long at my house.

❓ Frequently Asked Questions About Cocoa Rum Balls

1. Can I make cocoa rum balls without alcohol?

Yes you can substitute the rum with rum extract or even apple juice for a non alcoholic version. Just use the same amount called for in the recipe. The flavor will be slightly different but still delicious.

2. How long do cocoa rum balls need to chill?

You should chill them for at least 2 to 3 hours so they firm up properly. Overnight is even better because the flavors meld together and the texture becomes more fudgy.

3. What kind of cookies work best for the base?

Vanilla wafers or shortbread cookies are the most common choices. You can also use graham crackers or digestive biscuits. Just make sure they are finely crushed so the balls hold together well.

4. Can I freeze cocoa rum balls for later?

Yes they freeze very well. Place them in a single layer on a baking sheet and freeze until solid then transfer to a freezer safe bag or container. They will keep for up to 3 months. Thaw them in the fridge before serving.

5. How do I keep the cocoa rum balls from being too dry?

Make sure you use enough rum or liquid to moisten the mixture. If the dough feels too dry add a tablespoon of rum or milk at a time until it holds together when pressed. Also do not over crush the cookies into a fine powder leave some small chunks for texture.

6. Can I add other flavors to the cocoa rum balls?

Absolutely you can add a teaspoon of vanilla extract or a pinch of cinnamon for extra warmth. Some people also add shredded coconut or orange zest. Just keep the total liquid amount the same so the texture stays right.

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