Chocolate Rum Balls

These boozy chocolate treats will make you question whether it’s the chocolate or the liquor making you fall in love with this recipe. Coated with your choice of crushed pistachios or granular sugar, these snack sized bites taste of equal parts fudge brownie and rum. For an easy nonalcoholic version, just substitute rum extract and water for a similar taste without the alcoholic effects.

AuthorMackieDifficultyBeginner

Rum Balls
 4 ½ oz Chocolate wafer cookies*
 *(Or try using old, dried out brownies or chocolate cake scraps in place of the wafer cookies.)
 ¼ cup Dates, pitted & finely chopped (4 dates)
  cup Sugar
 3 tbsp Cocoa powder
 ¼ cup Rum*
 *(Or 1 tbsp rum extract and enough water until there's 1/4 cup of liquid)
 3 tbsp Light corn syrup
 6 oz Bittersweet chocolate, chopped
Garnish
 ¼ cup Sugar
 ¼ cup Pistachios, crushed

Rum Balls
1

Pour the chocolate wafer cookies in a food processor and crush them until finely ground and measure 1 1/4 cup of cookie dust. Add the dates, sugar, cocoa powder, rum, corn syrup into the food processor and pulse together to make a sticky dough. In a separate bowl, microwave the bittersweet chocolate until it's melted, heating and stirring at intervals to prevent burning.

2

Add the chocolate to the food processor or fold the dough into the melted chocolate bowl. Once the mixture is homogeneous, transfer to a bowl and let sit at room temperature for 5 minutes so that the dough becomes firm enough to roll. Using a small ice cream scoop or a cookie scoop, carve a tablespoon of dough out of the bowl and roll into a ball.

Garnish
3

To garnish, pour granulated sugar (or try cocoa powder, crushed pistachios or almonds, or confectionery sugar) into a shallow bowl and roll the ball to coat. Set on a baking sheet or plate and repeat with the remaining dough. Saves well for 3 days at room temperature and 2 weeks in the refrigerator.

Ingredients

Rum Balls
 4 ½ oz Chocolate wafer cookies*
 *(Or try using old, dried out brownies or chocolate cake scraps in place of the wafer cookies.)
 ¼ cup Dates, pitted & finely chopped (4 dates)
  cup Sugar
 3 tbsp Cocoa powder
 ¼ cup Rum*
 *(Or 1 tbsp rum extract and enough water until there's 1/4 cup of liquid)
 3 tbsp Light corn syrup
 6 oz Bittersweet chocolate, chopped
Garnish
 ¼ cup Sugar
 ¼ cup Pistachios, crushed

Directions

Rum Balls
1

Pour the chocolate wafer cookies in a food processor and crush them until finely ground and measure 1 1/4 cup of cookie dust. Add the dates, sugar, cocoa powder, rum, corn syrup into the food processor and pulse together to make a sticky dough. In a separate bowl, microwave the bittersweet chocolate until it's melted, heating and stirring at intervals to prevent burning.

2

Add the chocolate to the food processor or fold the dough into the melted chocolate bowl. Once the mixture is homogeneous, transfer to a bowl and let sit at room temperature for 5 minutes so that the dough becomes firm enough to roll. Using a small ice cream scoop or a cookie scoop, carve a tablespoon of dough out of the bowl and roll into a ball.

Garnish
3

To garnish, pour granulated sugar (or try cocoa powder, crushed pistachios or almonds, or confectionery sugar) into a shallow bowl and roll the ball to coat. Set on a baking sheet or plate and repeat with the remaining dough. Saves well for 3 days at room temperature and 2 weeks in the refrigerator.

Chocolate Rum Balls

Thanks to the Cooking Channel for the recipe!

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