Chocolate Rum Balls
Chocolate Rum Balls are an easy and delicious dessert that can be made in just 45 minutes. Perfect for any occasion, they're sure to be a hit with your friends and family.
Chocolate Rum Balls are an easy and delicious dessert that can be made in just 45 minutes. Perfect for any occasion, they're sure to be a hit with your friends and family.
- Carbohydrate 9.40296251018466 g
- Cholesterol 0 mg
- Fat 3.66269395838249 g
- Fiber 0.474645842110485 g
- Protein 1.2498304167226 g
- Saturated Fat 0.516255520858374 g
- Serving Size 1 1 Serving (18g)
- Sodium 23.4069479168468 mg
- Sugar 8.92831666807417 g
- Trans Fat 0.276488979168235 g
- Calories 79 calories
Step-by-step
- 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.
Serving chocolate rum balls immediately after rolling results in an overly dry mouthfeel and raw alcohol burn. Letting the formed confections rest in an airtight container for three to five days allows the dry wafer crumbs to fully hydrate from the moisture of the rum and corn syrup. Chopped walnuts add mechanical resistance within the soft crumb matrix, preventing the spherical shape from slumping during this curing phase. Light corn syrup functions structurally as an invert sugar, binding free water molecules so the mixture retains plasticity without requiring baking heat. Confectioners' sugar coating the exterior will naturally dissolve into a damp crust over the first 48 hours; re-rolling the units in fresh powdered sugar right before presentation restores a clean, matte finish.
Substitutions remain straightforward for dietary needs. Granulated sweeteners can replace confectioners' sugar in the dry crumb mixture if pulsed in a food processor to a fine powder, though the final dusting must remain powdered sugar to adhere correctly. Walnuts can swap for pecans at a direct one-to-one volumetric ratio without altering the structural integrity of the dough.
