What’s better than rum and chocolate? Rum and chocolate combined into bite-sized treats!
These dark chocolate rum balls are the grown-up version of your favorite childhood truffles. Perfect for holiday parties, as an after-dinner treat, or whenever you need a little pick-me-up. Just be warned – these boozy little bites have a way of disappearing fast, especially when friends are around.
Possible Ingredient Alternatives
For a non-alcoholic version, the dark rum can be replaced with coffee, orange juice, or vanilla extract. Use about half the amount of liquid compared to the rum called for in the recipe. Stale brownies can be substituted with crushed chocolate cookies or a mixture of crushed graham crackers and cocoa powder for a similar texture and flavor. Adjust the amount of liquid to achieve the right consistency. Good quality dark chocolate can be swapped with milk chocolate or white chocolate for a sweeter taste, though this will change the overall flavor profile of the rum balls. If using milk or white chocolate, reduce any added sweeteners in the recipe. Cocoa powder can be replaced with finely ground nuts like almonds or hazelnuts for a different texture and nutty flavor. Use the same amount of ground nuts as you would cocoa powder.
| Preparation Time | 20-30 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 10-15 g
- Fat: 30-40 g
- Carbohydrates: 80-90 g
Ingredients
For the rum balls:
- 3 stale brownies
- dark rum (like Myers’s for a rich, deep flavor)
For the coating and garnish:
- cocoa powder
- dark chocolate (at least 70% cacao, finely chopped)
Step 1: Prepare the Brownie Mixture
Start by gathering leftover brownies, preferably dry, and crumble them into a bowl.
Mix in dark rum with the crumbled brownies, stirring well until you achieve a chocolate rum paste consistency.
The mixture should be moist enough to hold together but not too wet.
Step 2: Shape and Chill the Balls
Line a plate with plastic wrap or use a silicone mat for easy removal later.
Use a sorbet scoop or a tablespoon to portion out the mixture into small balls, about 1 inch in size.
Place the formed balls on the prepared plate and put them in the freezer for 15-20 minutes until they are firm enough to handle and shape.
Once firm, roll each ball between your palms to smooth them out.
Return the shaped balls to the freezer while you prepare the chocolate coating.
Step 3: Prepare the Chocolate Coating
Chop high-quality dark chocolate into small pieces, setting aside about 25% of the chocolate for later.
Place the remaining chocolate in a heatproof bowl over a saucepan with about an inch of simmering water, ensuring the bowl does not touch the water to prevent scorching.
Keep the heat on low and stir the chocolate until it is halfway melted, then turn off the heat.
Lift the bowl slightly to release steam and let the residual heat melt the chocolate completely.
Once melted, add the reserved chocolate to the bowl and stir until smooth.
Step 4: Coat the Rum Balls
Remove the firm rum balls from the freezer.
Using two forks, dip each ball into the melted chocolate, making sure to coat them completely.
Carefully lift the chocolate-covered balls out, allowing any excess chocolate to drip off.
Place the coated balls back onto the lined plate or silicone mat.
If any balls have excess chocolate pooling at the base, trim them to create a neat finish.
Step 5: Final Touches and Serve
Allow the chocolate coating to harden for a few minutes at room temperature.
Once the chocolate has set, dust the rum balls with cocoa powder for a decorative touch.
The chocolate rum balls are now ready to serve.
Enjoy immediately or refrigerate them until needed for a delightful treat.
