Rum Balls are a holiday favorite that add a delightful kick to any boater’s celebration. These rich, chocolatey treats are perfect for festive gatherings on deck or as a sweet indulgence after a day of hiking.
Irresistible Chocolate Rum Balls
Equipment
- Mixing bowls
- Food processor
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Ingredients
For the Base:
- 1 1/2 Cups Crushed vanilla wafers (about 45 wafers)
- 1 Cup Powdered sugar
- 1 Cup Chopped walnuts
For the Chocolate Mix:
- 2 Tablespoons Unsweetened cocoa powder
- 1/4 Cup Rum
- 3 Tablespoons Light corn syrup
For Rolling:
- 1/2 Cup Powdered sugar
Instructions
Prepare the Base:
- Use a food processor to finely crush vanilla wafers. Transfer to a large mixing bowl.
- Add powdered sugar, chopped walnuts, and cocoa powder. Mix well.
Combine Ingredients:
- Stir in rum and corn syrup until the mixture holds together when pressed.
Shaping the Rum Balls:
- Shape the mixture into 1-inch balls using your hands.
Coating the Balls:
- Roll each ball in powdered sugar and chopped nuts until evenly coated.
Chilling:
- Place balls on a parchment-lined baking sheet. Chill in the refrigerator for at least 1 hour before serving.
