The Best Chocolate Rum Balls
Rich and fudgy, The Best Chocolate Rum Balls are the perfect bite of Christmas!
When my holiday baking starts to ramp up to a satisfyingly frenetic level, I like to sneak in a few recipes that require a little “Christmas cheer”. These rum balls are a grown-up version of the ever-popular cake pop. I like them to be rich enough to satisfy with only one bite.
I rolled the balls in sparkle sugar, but you could also roll them in cocoa, or dip them in dark or white chocolate.
Let’s talk about the ingredients for Chocolate Rum Balls
Rum – Dark rum tastes the best here; you could also use dark spiced rum.
Chocolate — Use dark or bittersweet chocolate for best results.
Sparkle sugar – I rolled the rum balls in sparkle sugar, but you could also roll them in cocoa or chopped nuts, or dip them in melted chocolate.
How to Make The Best Chocolate Rum Balls
First you make the “brownie” and cool it after baking. Then you crumble up the brownie into a bowl and add the rum and mix that together. Last, you roll them into balls and coat with your favourite decoration.
The Best Chocolate Rum Balls
Equipment
- stand mixer
- Rimmed baking sheet or jelly roll pan
- Microwave safe bowl
Ingredients
- Non-stick cooking spray
- 3/4 cup butter
- 6 oz Dark chocolate chopped
- 3 eggs
- 1/2 cup light brown sugar packed
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup dark rum
- sparkle sugar, cocoa, chopped nuts for rolling optional
Instructions
- Preheat oven to 350° F.
- Melt butter & chocolate in a microwave-safe bowl for about 3 minutes on 75% power. Stir until smooth. In a large mixing bowl, whisk the eggs, light brown sugar, vanilla & salt. Slowly whisk in the melted chocolate mixture. Fold in the flour, until just blended.
- Spray a 12" x 17" rimmed baking sheet with non-stick cooking spray & pour in the batter. Use a spatula to spread it evenly to the edges of the pan. Bake for 10 minutes. Transfer the pan to a rack & cool.
- Break up the brownie pieces into the bowl of an electric mixer fitted with a paddle attachment. Beat on low until the brownie is completely broken up. Slowly add in the rum, a bit at a time & beat until the mixture forms into a ball. You will know it’s the right texture if you can easily roll the dough & it holds its shape.
- Scoop out the dough by the tablespoon & roll into a ball. Toss in sugar & chill until ready to serve.
Notes
