This recipe for chocolate rum balls makes sweet, nutty, chocolatey rum balls that melt in your mouth. They're the perfect decadent treat for holiday baking.
Ingredients
2 ½cupscrushed vanilla wafers
1cuppecansground
1cupconfectioners sugar
2Tablespoonsplus 2 teaspoons baking cocoa
¼cupdark rum
3Tablespoonshoney
2Tablespoonswater
Additional powdered sugar and sprinkles for rolling
Instructions
In a large bowl, mix to combine the vanilla wafer crumbs, ground pecans, confectioners sugar, and cocoa.
In a small bowl, whisk together the rum, honey, and water.
Stir the rum mixture into the crumb mixture.
Roll into about 1-inch balls.
Roll the balls in additional powdered sugar or sprinkles.
Chill in the fridge for 30 minutes, or until firm.
Notes
While you can crush the wafers and pecans by hand with a rolling pin and freezer baggie, I find that using a food processor makes quick work of turning them into a fine crumb.
Store rum balls in an airtight container in the fridge or at room temperature for up to a week. I prefer them in the refrigerator.
Roll the balls in powdered sugar, sprinkles, crushed up vanilla wafers, or more crushed pecans for different variations.
Substitute the water for 2 more Tablespoons of rum if you'd like.
Sprinkles not sticking? Trying dabbing some water on the outside of the balls.
Maple syrup, corn syrup or Karo syrup can be used in place of the honey.