These boozy little dessert balls are a festive way to liven up the party. Infused with Rum and cocoa, they’re fun to decorate for any occasion. In addition, Chocolate Rum Balls are a no-bake dessert that tastes best when you make them ahead of time. Bonus!
Decorate with nuts, powdered sugar, more cocoa, or diced coconut.
Think of the fun decorating in your team’s colors for a tailgate party.
When you think about it, the possibilities are endless.
Making Chocolate Rum Balls
These delicious, boozy little treats taste best when you make them a 1 – 2 days ahead of time, so keep that in mind. They also freeze well.
They also don’t require the oven, so yay!
In a large bowl, mix the dry ingredients together first.
Start with the powdered sugar and cocoa; mix until blended.
Next, add the crushed wafers and finely chopped walnuts.
NOTE: To finely crush the wafers (Nilla), use a food processor and pulse a few times. Also, work in batches.
Alternatively, place in a large Ziplock baggie and crush with a rolling pin.
Next, mix the wet ingredients together; the corn syrup and rum.
When choosing your rum, use your favorite, or, if you’re not sure what to use, grab the dark spiced rum.
Also, the recipe calls for 1/3 cup of rum, but you can add a little extra if so inclined.
Can you get drunk from rum balls?
You can’t get drunk from these rum balls, because if you think of it, it’s only 1/3 cup spread over 50 rum balls.
Even if you ate them all yourself (oh man!) it’s unlikely you’d get drunk.
Fortunately, you have the rest of the bottle. Ha!
Ok, back to the recipe. Add the wet ingredients to the dry, and mix together thoroughly.
You’re now ready to shape into balls.
Have your sprinkles out, or whatever you want to roll them in.
So much to chose from, but some basics are sprinkles (any color, but smaller in size), cocoa, coconut, chopped nuts, and powdered sugar.
Sometimes you have to reapply the powdered sugar, because it soaks in. The same with the cocoa.
You could also dip them in melted chocolate, which would be super yummy, also a little messier.
When you go to shape the balls, use a teaspoon or a small cookie scoop.
You want enough for a 1″ ball, then just roll between your hands.
If the dough feels too sticky, no problem, just refrigerate for 20 minutes.
Once in a ball, roll in the sprinkles, or whatever you want to use.
Store or freeze in a sealed container. They should last a couple weeks in the refrigerator.
More no-bake and/or make-ahead recipes:
Sometimes it’s nice to get all the busy work out of the way and leave the baking for last minute.
Here are a few recipes where you can refrigerate the cookie dough for a couple days before baking.
Also listed are a couple no-bake recipes that you can make while all those cookies are baking.
- Italian Spumoni Cookies
- Chocolate Almond Swirl Cookies
- Molasses Crinkles (my favorite)
- No Bake Oreo Cookie Balls
- No Bake Lemon Blueberry Dessert
Chocolate Rum Balls
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa
- 11 oz. box vanilla wafers, (Nilla) finely crushed
- 1 cup walnuts, finely chopped
- 1/2 cup light corn syrup
- 1/3 cup rum
- Additional powdered sugar, cocoa, nuts, coconut, or sprinkles for rolling in.
- In a large bowl, mix powdered sugar, cocoa, wafers, and walnuts until blended.
- In small bowl, mix corn syrup and rum together; stir into wafer mixture.
- Shape into 1" balls. (Refrigerate for 20 minutes if too sticky.) Roll in desired coating: powdered sugar, cocoa, nuts, coconut, or sprinkles, for example.
- Store (or freeze) in airtight container. Best if made 1 - 2 days before serving. Enjoy!
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Chocolate Rum Balls
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