Ingredients
Dry Ingredients
- 1 box (11oz/311g) Nilla Wafers
- 1 cup (116g) walnuts
- 2 tablespoons (14g) cocoa powder
- ½ teaspoon salt
Wet Ingredients
- 12 ounces dark chocolate chips, melted
- ¾ cup (177ml) dark rum
- 1 tablespoon (15ml) corn syrup
- ½ teaspoon pure vanilla extract
Coating Options
- Cocoa powder for coating
- 15 ounces Ghirardelli dark chocolate melts (for chocolate coating)
Instructions
- Prepare the Dry Mixture: Grind the Nilla Wafers into a fine crumb using a food processor or blender. Add the walnuts and pulse until finely chopped. Then add the cocoa powder and salt and pulse just to combine all dry ingredients uniformly.
- Melt Chocolate and Mix Wet Ingredients: In a heat-proof bowl, melt the dark chocolate chips in the microwave at 50% power in 30-45 second increments, stirring thoroughly between each interval until smooth. Stir in the dark rum, corn syrup, and vanilla extract until well blended.
- Combine Dry and Wet Ingredients: Pour the dry crumb mixture into the melted chocolate mixture, stirring with a spoon or spatula until a consistent dough forms. Refrigerate the mixture for 30 minutes to firm up. If the mixture feels too crumbly, let it soften at room temperature for 10-15 minutes before proceeding.
- Form the Rum Balls: Use a small cookie scoop (about 2 teaspoons) to portion out the dough. Roll each portion between your palms to form smooth, round balls. Place the formed balls on a baking sheet.
- Coat with Cocoa Powder: For a simple coating, roll each ball thoroughly in a bowl of cocoa powder, ensuring an even coverage.
- Chocolate Coating Option: If using chocolate coating, melt the Ghirardelli dark chocolate melts in a microwave-safe bowl at 50% power in 30-second intervals, stirring after each until fully melted and smooth. Dip each rum ball into the melted chocolate, allowing excess to drip off, and place back on the baking sheet to set.
Notes
- For best texture, ensure the chocolate mixture is chilled well before shaping the balls to prevent stickiness.
- Rum balls can be stored refrigerated for up to 2 weeks or frozen for longer storage.
- Dark rum provides a robust flavor, but you can substitute with spiced rum or another favorite for variation.
- Be cautious melting chocolate in the microwave to avoid burning; stirring frequently helps achieve a smooth melt.
- These rum balls are perfect for holiday gifting and parties.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
