Try this Chocolate Rum Balls recipe, or contribute your own.
- 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.
Substituting dark rum for the light rum specified in the recipe alters the moisture absorption rate of the crushed vanilla wafers, demanding a careful hand during mixing to avoid a soggy dough. Achieving the ideal mouthfeel relies entirely on mechanical action: pulse the walnuts in a food processor until they resemble coarse sand rather than a fine paste, preserving microscopic pockets of crunch against the dense crumb structure. Confectioners' sugar contains cornstarch as an anti-caking agent, which acts as a drying agent when coating the exterior. Sift this outer layer through a fine-mesh sieve immediately before rolling to eliminate dense lumps and ensure an even, matte finish. Storing these confections in a sealed glass container for at least 72 hours allows the alcohol to properly hydrate the cocoa solids and sugar crystals, softening the interior while concentrating the aromatics. Freezing is entirely possible for up to three months, though the exterior sugar coating will dissolve into a wet syrup upon thawing, requiring a fresh coat of confectioners' sugar applied at room temperature just before service.
