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Chocolate Rum Balls II

Chocolate Rum Balls II

  • Prep

    15 m
  • Ready In

    15 m
Shannon Dudley

Shannon Dudley

Soft fudge-like rum balls that the whole family will love!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 67 kcal
  • 3%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 8 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. In the microwave or in a bowl over simmering water, melt chocolate, stirring occasionally until smooth.
  2. Process the almonds in a food processor. Transfer to a medium bowl and stir in the cream cheese, confectioners' sugar, instant coffee and rum. Blend in the melted chocolate. If dough is too soft to form balls, chill for 1 hour.
  3. Roll dough into 1 inch balls. Roll the balls in the chocolate sprinkles. Store in a covered container in the refrigerator until serving time.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

REBEKAH
22

REBEKAH

12/18/2002

I found that by putting the mixture in the fridge and leaving it overnight - it made it a lot easier to roll........Also when I ran out of Chocolate sprinkles I rolled the remaining dough in Cocoa powder.

Jessica S.
21

Jessica S.

11/29/2006

I found these while looking for a gluten-free version of my Xmas favorite rum balls. They are super rich, but not too sweet; much more like fudge than like the traditional Nilla-wafer-based rum ball cookies. After reading LARABER's review, I decided to forgo the jimmies and used General Foods International Suisse Mocha flavored coffee powder to roll them in instead, which worked really well. I think the sugar in it helps compensate for the bitterness of the chocolate. I also had the same experience where the mixture was much too runny to make into balls. I added about half a cup more powdered sugar (maybe even more), which seemed to help. Also, it wasn't cold enough after an hour in the fridge, but three hours was plenty. Finally, I used amaretto for half the batch and rum for the other half. Both tasted awesome. :-)

LARABER
18

LARABER

12/27/2002

These were very hard to roll, even after an hour in the fridge. The dough was overly soft and not easy to work with. Also ran out of jimmies, I was not thinking about how many I'd need, but maybe the recipe should say "several bottles of chocolate jimmie sprinkles". I rolled the rest in finely chopped walnuts, and that was OK.

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