Another no-bake dessert. Crushed wafers and nuts are mixed with melted chocolate and rum, formed into balls and lightly coated with powdered sugar. This sweet treat is more popularly known simply as rum balls but I decided to include chocolate in the title because it appears that there are recipes for rum balls that do not include chocolate, in any form, at all. Another thing that I recently discovered is that rum balls are a traditional Christmas treat in some countries. And that made me think how perfect chocolate rum balls would be for gift-giving especially to friends who are just as crazy about chocolate as I am.
These rum balls are made with crushed chocolate wafers, crushed walnuts, melted chocolate, honey and rum. Most recipes use cocoa powder and light corn syrup rather than melted chocolate and honey but, what the heck—surely, the smooth silkiness of melted dark chocolate would yield far better results.
Chocolate Rum Balls
- Start by crushing the wafers. You can use a rolling pin or a food processor.
- If you’re using a rolling pin, just line up the wafers and flatten with a rolling pin. Roll back and forth until you have fine crumbs.
- Toast the nuts in an oil-free pan (or in the oven) before crushing. You may also do this with a rolling pin or a food processor. You may opt to crush the nuts very finely. Me, I like to leave discernible bits for a more interesting texture.
- Cut the chocolate into small pieces. Place in a microwaveable bowl and heat for 30 seconds. Stir. If there are still large chunks, heat for another 30 seconds. Stir until smooth. Stir in the honey, then, the rum.
- Add the crushed wafers and nuts to the chocolate mixture. Fold until the texture is even. The mixture will be fairly stiff. Form into 2-inch balls (or smaller, if you prefer).
- Roll in powdered sugar.
- And that’s it. No baking, no waiting. These rum balls are best served at room temperature as they turn chewy when chilled. If you plan to store them, however, place them in a tightly covered container then allow to sit at room temperature for about ten minutes before serving.