Chocolate Rum Balls Recipe Easy

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CHOCOLATE RUM BALLS I



Chocolate Rum Balls I image

The holidays will sparkle brightly when you whip up a batch of these chocolate favorites!

Provided by FARMLIFE

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 45m

Yield 48

Number Of Ingredients 6

3 ¼ cups crushed vanilla wafers
¾ cup confectioners' sugar
¼ cup unsweetened cocoa powder
1 ½ cups chopped walnuts
3 tablespoons light corn syrup
½ cup rum

Steps:

  • In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts. Blend in corn syrup and rum.
  • Shape into 1 inch balls, and roll in additional confectioners' sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners' sugar before serving.

Nutrition Facts : Calories 98.8 calories, Carbohydrate 12.3 g, Fat 4.8 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 38.3 mg, Sugar 2.3 g

CHOCOLATE RUM BALLS



Chocolate Rum Balls image

These creamy, truffle-like goodies are on my cookie tray every Christmas. If you like, prepare them up to three days ahead of time--just store them in the refrigerator.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3 dozen.

Number Of Ingredients 7

1 teaspoon instant coffee granules
1/4 cup dark rum, warmed
4 ounces cream cheese, softened
1 cup confectioners' sugar
1 cup ground almonds
3 ounces unsweetened chocolate, melted
8 Oreo cookies, finely crushed

Steps:

  • Dissolve coffee granules in warm rum. Beat cream cheese, confectioners' sugar, almonds and rum mixture until blended. Stir in melted chocolate. Refrigerate until firm enough to roll, about 1 hour., Shape mixture into 1-in. balls; roll in crushed cookies. Store in an airtight container in the refrigerator, separating layers with waxed paper.

Nutrition Facts : Calories 70 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 21mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE RUM BALLS



Chocolate Rum Balls image

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h

Yield about 2 dozen rum balls

Number Of Ingredients 9

8 ounces sliced almonds
12 ounces semisweet chocolate chips
4 ounces bittersweet chocolate
3 tablespoons honey
1/2 cup powdered sugar
2 tablespoons dark rum
1 tablespoon vanilla extract
16 to 20 ounces chocolate sprinkles
1 teaspoon coarse sea salt

Steps:

  • Preheat the oven to 350 degrees F.
  • Arrange the almonds in a single layer on a baking sheet and place in the center of the oven. Toast the almonds until golden brown, 5 to 8 minutes. Let cool. Arrange the almonds on a flat surface and coarsely chop them with a large knife. Set aside.
  • In a medium metal bowl, combine the chocolates. Create a makeshift double boiler by filling a pot that will hold the bowl snugly with about 2 inches of water. (The bowl should not touch the water.) Bring the water to a boil, then lower the heat so that the water is simmering. Set the bowl of chocolate over the pot, stirring with a heatproof spatula from time to time, until the chocolate is melted, 3 to 5 minutes.
  • In a small pan, simmer the honey over medium heat until it bubbles, froths and turns amber brown, 2 to 3 minutes. Remove from the heat and gently stir the honey into the chocolate.
  • Use a strainer or sifter to sift the powdered sugar over the chocolate-honey mixture and stir it in, along with the almonds, rum and vanilla, until smooth.
  • Place the sprinkles in a cookie tin or container with a fitted lid. Roll the chocolate mixture into small balls (about 1 1/2 inches) and arrange on a baking sheet. Spill the sprinkles over the chocolates and press the sprinkles into the exterior of each to make them stick.
  • When all are rolled, sprinkle them with salt and store them in the container nestled in the remaining sprinkles. Refrigerate, if needed, but serve closer to room temperature.

CHOCOLATE RUM BALLS



Chocolate Rum Balls image

These Chocolate Rum Balls are a quick and easy No Bake Christmas Treat. Made with a few ingredients. The adults answer to Christmas Cookies!

Provided by Rosemary Molloy

Categories     Dessert

Time 10m

Number Of Ingredients 6

1 ½ cups cookie crumbs (such as vanilla wafer cookies) ((150 grams))
¼ cup icing/powdered sugar ((30 grams))
2 tablespoons unsweetened cocoa
¾ cup finely chopped nuts (almonds, hazelnuts, walnuts or cashews) ((112 grams))
2 tablespoons honey
¼ cup Rum (white, dark or spiced) ((60 grams))

Steps:

  • In a large bowl add the ground cookie crumbs, sift in the icing sugar and cocoa, sifting helps prevent lumps, add the finely chopped nuts, whisk the ingredients all together.
  • Add the honey and rum and mix together with a fork. If you find the mixture too wet then refrigerate for about an hour. If the mixture is too dry then add more Rum (½ tablespoon at a time). Try rolling a ball first before adding more Rum, because it may look dry but they may come together without anything extra added.
  • Roll the mixture into 1 inch balls, roll them in cocoa, icing sugar or even dip in melted chocolate (or coating of your choice). Place them on a parchment paper lined cookie sheet and refrigerate until ready to serve. Enjoy!

Nutrition Facts : Calories 122 kcal, Carbohydrate 10 g, Protein 2 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 42 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

CHOCOLATE RUM BALLS



Chocolate Rum Balls image

Provided by Alex Guarnaschelli

Categories     dessert

Time 20m

Yield about 24 rum balls

Number Of Ingredients 6

4 ounces semisweet chocolate, cut into small pieces
4 ounces bittersweet chocolate, cut into small pieces
1 stick butter, cut into small pieces
4 cups powdered sugar
2 tablespoons dark rum
Chocolate sprinkles, for rolling

Steps:

  • In a medium bowl, combine the 2 types of chocolate and melt over a double boiler. (Or in a metal bowl over a pot of simmering water.) Whisk in the butter pieces. Whisk in the sugar and the rum.
  • Put the sprinkles in a bowl. Roll the chocolate mixture into small balls, about 1 1/2 inches each. Roll them in the sprinkles until they are fully coated. Store them in an airtight container.

EASY CHOCOLATE RUM BALLS



Easy Chocolate Rum Balls image

Got the base ingredients from "The Spirit of Christmas - 20th Anniversary Edition" by Leisure Arts and tweaked it. Made a couple dozen, then added some cocoa powder. Made them SO much better. They're rolled in chocolate sprinkles to coat. They look so pretty and taste fantastic!

Provided by DHHosa

Categories     Dessert

Time 40m

Yield 6 dozen

Number Of Ingredients 6

1 (12 ounce) package vanilla wafers
16 ounces whole pecans
2 tablespoons cocoa powder
1/2 cup honey
2/3 cup golden rum
chocolate sprinkles

Steps:

  • Run vanilla wafers through the food processor until turned to fine crumbs. Pour into a large mixing bowl.
  • Run pecans through food processor until finely ground. Add to wafer brumbs in bowl.
  • Add cocoa powder and mix thoroughly.
  • Add honey and rum. Mix thoroughly.
  • Make 1 inches balls with dough and roll in sprinkles.
  • Store in an air-tight container for up to 1 week.

Nutrition Facts : Calories 939.7, Fat 65.7, SaturatedFat 7.6, Sodium 175.3, Carbohydrate 75, Fiber 9.1, Sugar 26.2, Protein 9.8

CHOCOLATE RUM BALLS (NO-BAKE)



Chocolate Rum Balls (No-Bake) image

Plan ahead these need to sit for 2 days or longer before serving to develop flavors, that is if you can wait that long lol!

Provided by Kittencalrecipezazz

Categories     Candy

Time 10m

Yield 48 balls

Number Of Ingredients 6

1 (12 ounce) package vanilla wafers, crushed
1 1/2 cups finely chopped nuts
3/4 cup icing sugar (confectioners)
1/4 cup baking cocoa
1/2 cup light rum
3 tablespoons light corn syrup

Steps:

  • In a large bowl, combine the crushed wafers, chopped nuts, 3/4 cup icing sugar and the cocoa; add/mix in rum and corn syrup.
  • Shape the dough into 1-inch balls, then roll in the icing sugar.
  • Store rum balls in an airtight container for 2-3 days to develop the flavors.
  • Roll them again in icing sugar before serving.

COCONUT RUM BALLS



Coconut Rum Balls image

The flavor of these candies improves after 24 hours. They may be made ahead and stored in refrigerator. Roll in confectioners' sugar instead of coconut if you prefer.

Provided by Carla Hoy

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 4h30m

Yield 96

Number Of Ingredients 6

1 (12 ounce) package vanilla wafers, crushed very fine
1 ⅓ cups flaked coconut
1 cup finely chopped walnuts
1 (14 ounce) can sweetened condensed milk
¼ cup rum
1 cup flaked coconut

Steps:

  • In a large bowl, toss together the crushed vanilla wafers, 1 1/3 cup coconut and walnuts. Stir in the sweetened condensed milk and rum; mix well. Refrigerate for 4 hours.
  • Roll the dough into 1 inch balls and roll the balls in the remaining coconut. Store in a tightly covered container in the refrigerator.

Nutrition Facts : Calories 47.2 calories, Carbohydrate 5.8 g, Cholesterol 1.4 mg, Fat 2.3 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 0.9 g, Sodium 21.1 mg, Sugar 2.9 g

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