Chocolate Rum Balls
📜 Collection: Louise Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, no-bake recipe for rich and potent chocolate rum balls. This simple mixture combines vanilla wafer crumbs, cocoa, nuts, and your choice of spirits, and gets even better as it ages.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 0 mins | 1–2 days | 3–4 Dozen |
🔪 Key Equipment
- Large mixing bowl
- Food processor or rolling pin
- Measuring cups
- Measuring spoons
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| ½ Pound (~2 ½ cups) | Vanilla Wafers | ground |
| 1 Cup | Nuts | chopped |
| 2 Tablespoons | Cocoa Powder | None |
| ½ Cup | Light Corn Syrup | None |
| ¼ Cup | Rum, Bourbon, or Whiskey | None |
| As Needed | Powdered Sugar | for rolling |
Instructions
Step 1: Prepare and Mix
- Grind or finely crush the ½ pound vanilla wafers until they form fine crumbs. Finely chop the 1 cup nuts.
- In a large bowl, combine the ground ½ pound vanilla wafers, chopped 1 cup nuts, and 2 tablespoons cocoa powder.
- Pour in the ½ cup light corn syrup and your choice of ¼ cup rum, bourbon, or whiskey.
- Mix with a sturdy spoon until a thick, sticky paste forms and holds together.
Step 2: Shape and Coat
- Roll the mixture into small, 1-inch balls.
- Roll each ball in powdered sugar to coat completely and evenly.
- Store in a tightly covered container. For best flavor, allow the rum balls to age for at least a day or two; they taste best in a week or so as the flavors meld.
💡 Make-Ahead & Storage: Store in a tightly covered container. These no-bake treats improve significantly as they age, tasting best after a week of storage.
Original Recipe Scan
