_mocha Rum Balls Recipes

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RUM BALLS



Rum Balls image

I wanted a good rum ball with a lot of kick, so I sat down and came up with this recipe. I didn't realize how good these were until one year I didn't make them for work. I just about got lynched! Needless to say, I've made them every year since (about 20 years). These are best if you use Meyers Original Dark Rum® chilled, and Nabisco® 'Nilla wafer cookies. They are at their peak if you make them 2 days in advance. Remove from fridge 30 minutes before serving.

Provided by Matt Story

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 1h10m

Yield 24

Number Of Ingredients 5

1 (12 ounce) box vanilla wafer cookies (such as Nilla®)
1 cup semisweet chocolate chips
¼ cup light corn syrup
¾ cup dark rum (such as Meyer's®)
1 cup confectioners' sugar, plus more for dusting

Steps:

  • Place vanilla cookies in a food processor and process into fine crumbs.
  • Heat chocolate chips and corn syrup together in a saucepan over low heat. Cook, stirring often, until chocolate is melted and smooth, about 5 minutes. Remove from heat and stir in rum and confectioners' sugar until smooth. Fold in cookie crumbs; dough will be sticky.
  • Place saucepan in the refrigerator until dough is firm and easy to roll, about 15 minutes. Cover 2 plates with waxed paper; dust with confectioners' sugar.
  • Roll dough into 1-inch balls and place on the prepared plates. Dust rum balls with confectioners' sugar. Refrigerate until firm, about 30 minutes.
  • Remove rum balls from refrigerator and transfer to a resealable bag, including the extra confectioners' sugar. Seal the bag and shake to coat the rum balls completely with confectioners' sugar.

Nutrition Facts : Calories 147.6 calories, Carbohydrate 22.3 g, Fat 4.9 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 46.4 mg, Sugar 9.8 g

BEST CLASSIC RUM BALLS RECIPE



Best Classic Rum Balls Recipe image

This is the best classic rum balls recipe you can find around and can be made in no time all year round when you have leftover cake or for the holidays

Provided by The Bossy Kitchen

Categories     Dessert

Time 1h

Number Of Ingredients 9

4 cups/11 oz/ 300 g graham crackers crumbs
1 cup/8 oz/ 225 g unsalted butter
1 3/4 cups/7 oz/ 200 g powdered sugar
1 cup/3.5 oz/ 100 g unsweetened cocoa powder
1/2 cup/3.5 fl.oz/ 100 ml heavy cream
3 Tablespoons/ 50 ml rum or 1 Tablespoon/10 ml rum flavor
2/3 cups/3.5 oz/ 100 g roasted chopped walnuts
granulated sugar to toss the rum balls OR coconut flakes
Optional: cherries in syrup

Steps:

  • Preheat oven to 350F/180C.
  • Place the walnuts on a baking tray and roast them for about 8 minutes, or until fragrant and lightly brown.
  • Let nuts cool, chop them with a knife, or toss them in a food processor until they are finely chopped.
  • Place them in a big bowl.
  • Process the graham crackers in a food processor until finely ground. If you do not have a food processor, place them in a bag and crush them with a rolling pin or a bottle.
  • Add them to the nuts.
  • In a small pot, place butter, heavy cream, sugar, and cocoa and bring to a boil without simmering them. Remove and set aside to cool.
  • Add the rum or the rum flavor.
  • Pour the mixture over the dry ingredients. Mix everything very well.
  • If the mixture is soft, place it in the refrigerator for about 30 minutes.
  • Using your hands, form 1 inch balls and toss them in granulated sugar, coconut flakes, chocolate sprinkles, etc.
  • Place the rum balls in the refrigerator overnight in an airtight container.
  • Optional: stick a pitted cherry from the syrup in the middle of the ball, or an almond, then toss in sugar.
  • Serve cold.

Nutrition Facts : Calories 304 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 86 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

RUM BALLS



Rum Balls image

These gorgeous rum balls, made with walnuts, chocolate, confectioners' sugar, and butter, are a Southern classic. A lovely homemade Christmas gift.

Provided by The Chew

Categories     Dessert

Time 1h

Number Of Ingredients 7

1/4 cup dark rum
6 ounces semisweet chocolate (chopped)
4 tablespoons unsalted butter
1/4 cup walnuts (toasted and finely chopped (or pecans))
1 1/2 cups confectioners' sugar
Generous pinch fine sea salt
Sprinkles, shredded coconut, or more toasted and finely chopped nuts (for decorating (optional))

Steps:

  • Heat the rum in a small saucepan over medium heat until the booze is reduced by half. Watch it carefully, as it evaporates quickly.
  • Set a heatproof bowl over but not touching a pot of gently simmering water. Add the chocolate and butter to the bowl and wait, stirring occasionally, until they're both completely melted.
  • Remove the bowl from the heat (careful, it will be hot!) and stir in the walnuts, rum, confectioners' sugar, and salt. Let cool to room temperature. (You can cover and refrigerate the cooled rum balls mixture for a few hours or even up to a few days, although you'll need to let it warm to room temperature before you proceed.)
  • Portion the rum balls mixture into 1-inch balls. (If it's too sticky to easily roll into balls, cover and refrigerate for about 30 minutes. If it's a little crumbly, try to roll it into balls anyways and if that doesn't work, let the mixture rest at room temperature for about 30 minutes and try again.) Roll the rum balls in sprinkles of some sort, if desired. Place the rum balls in a parchment-lined container with a lid. Cover and refrigerate until ready to serve. The taste of the rum will be subtle at first yet will deepen with time. We found the taste after exerting patience for a few days to be perfect.

Nutrition Facts : ServingSize 1 ball, Calories 101 kcal, Carbohydrate 11 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, TransFat 0.1 g, Cholesterol 5 mg, Sodium 1 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 2 g

HOLIDAY RUM BALLS



Holiday Rum Balls image

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield approximately 3 dozen

Number Of Ingredients 6

2 cups fine vanilla wafer cookie crumbs
1 1/2 cups confectioner's sugar, divided
1/2 cup walnuts, toasted and chopped fine
1/4 cup plus 1 tablespoon dark rum
1/4 cup dark corn syrup
2 tablespoons butter, melted

Steps:

  • In a large bowl combine wafer crumbs, 1 cup confectioners' sugar, walnuts, rum, corn syrup, butter and knead together. Roll into 1 inch balls and then into remaining confectioners' sugar. Arrange rum balls on a baking sheet, cover well with plastic wrap and let sit for 48 hours.

RUM BALLS



Rum Balls image

Rum flavor comes through nicely in these traditional, no-bake rum balls. I like to make a few dozen at a time and give them to my neighbors for Christmas-Audrey Larson, Bloomington, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3-1/2 dozen.

Number Of Ingredients 8

2-1/2 cups crushed vanilla wafers (about 75 wafers)
1 cup ground pecans
1 cup confectioners' sugar
2 tablespoons plus 2 teaspoons baking cocoa
1/4 cup rum
3 tablespoons honey
2 tablespoons water
Additional confectioners' sugar or crushed vanilla wafers

Steps:

  • Mix together wafer crumbs, pecans, confectioners' sugar and cocoa. Combine rum, honey and water; stir into crumb mixture. Shape into 1-in. balls. Roll in additional confectioners' sugar or wafer crumbs. Store in an airtight container.

Nutrition Facts : Calories 69 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 26mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

RUM BALLS



Rum Balls image

Rum balls are the easiest 4-Ingredient Christmas treat! NO BAKE and NO MELTING CHOCOLATE! Where chocolate and coconut meet condensed milk and crushed cookies with a hint of rum to make the BEST treats to give as gifts OR serve to your guests!

Provided by Karina

Categories     Christmas

Time 20m

Number Of Ingredients 8

9 ounces (250 grams) vanilla wafers/cookies, (or plain chocolate cookies)
14 ounces (400 grams) sweetened condensed milk ((I use Nestle))
3 tablespoons rum ((optional))
1 teaspoon pure vanilla extract
1/2 cup unsweetened cocoa powder ((I use Hershey's))
1/2 cup finely shredded or desiccated coconut
pinch of salt
3/4 cup finely shredded or desiccated coconut ((or more))

Steps:

  • Set up a work station with a large ziplock bag and rolling pin (or a food processor); a large bowl for mixing; and a shallow bowl with 3/4 cup of coconut for rolling in.
  • Place the cookies in ziplock bag, seal and crush with the rolling pin. Alternatively, crush in the food processor until fine crumbs form. It's ok if there are some slightly larger pieces.
  • Add the crushed cookies, coconut, cocoa powder, condensed milk, rum and vanilla to the large bowl. Mix the ingredients well using a wooden spoon, then your hands once it gets too thick. (If mixture is too thick, mix in 1-2 tablespoons milk).
  • Scoop out a tablespoonful of mixture and roll into a 1 - 1 1/2 inch ball, then roll in coconut until completely covered. Place on a baking sheet or tray and repeat until all the mixture has been rolled into balls.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 282 kcal, Carbohydrate 15 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 5 mg, Sodium 42 mg, Fiber 1 g, ServingSize 1 serving

MOCHA RUM BALLS MIX



Mocha Rum Balls Mix image

Cool gift idea - bring a jar of this easy mix to a friend, and they can make delicious rum balls whenever they want! (Got this one from a recipe mailing list.)

Provided by KitchenCraftsnMore

Categories     Candy

Time 20m

Yield 30 serving(s)

Number Of Ingredients 6

2 cups crushed vanilla wafers
1 1/4-1 1/2 cups confectioners' sugar
1 cup finely chopped almonds
2 tablespoons cocoa powder
1 1/2 teaspoons instant coffee crystals
1/2 teaspoon ground cinnamon (optional)

Steps:

  • Layer ingredients into an attractive 1-quart jar, tamping down layers to eliminate air gaps.
  • Attach the following instructions to the jar: Mocha Rum Balls: Place contents of jar into a bowl.
  • Add 4 to 5 tablespoons rum, espresso, and/or coffee.
  • Form into small balls.
  • Roll in confectioners' sugar.
  • Place on a cookie sheet to dry.
  • Store in an airtight container.

HOLIDAY RUM BALLS



Holiday Rum Balls image

A proper rum ball should be a fire hazard. I hope you give these a try on your holiday dessert table!

Provided by Chef John

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 40m

Yield 20

Number Of Ingredients 5

8 ounces stale chocolate brownies, crumbled
¼ cup dark rum
3 ounces dark chocolate, chopped
1 ounce dark chocolate, chopped
1 tablespoon cocoa powder, for dusting

Steps:

  • Place crumbled brownies in a bowl. Pour rum over brownies, let soak for 1 minute; stir until mixture forms a paste-like consistency.
  • Using a 1-inch sorbet scoop or melon baller, scoop out balls of chocolate-rum mixture and transfer each to the plate lined with plastic wrap. Place the plate with chocolate balls in freezer for 15 to 20 minutes, or until firm enough to roll. Remove from freezer, roll each into a smooth ball; return plate to freezer.
  • Melt 3 ounces chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat. Add remaining 1 ounce chocolate; stir until chocolate is melted and combined.
  • Remove chocolate balls from freezer; place one ball in melted chocolate and gently move around with a fork to coat completely. Transfer to baking sheet lined with a silicone baking mat. Repeat for remaining chocolate balls.
  • Dust chocolate rum balls with cocoa powder and serve.

Nutrition Facts : Calories 86.9 calories, Carbohydrate 9.6 g, Cholesterol 8.3 mg, Fat 4.8 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.7 g, Sodium 40.5 mg

NO-BAKE RUM BALLS



No-Bake Rum Balls image

These no-bake rum balls are a fun party food that will quickly disappear.

Provided by Debby Mayne

Categories     Desserts and Sweet Treats

Time 20m

Number Of Ingredients 7

2-1/2 cups of crushed vanilla wafers
3/4 cup of powdered sugar
1 tablespoon of cocoa powder
3/4 cup of chopped pecans
3 tablespoons of corn syrup (light or dark)
1/2 cup of rum (or 1/4 cup of rum flavoring + 1/4 cup of water - see notes)
Additional powdered sugar for the coating

Steps:

  • In a food processor, crush the vanilla wafers until they are fine crumbs.
  • Combine the crushed vanilla wafers, powdered sugar, cocoa powder, chopped pecans, corn syrup (not corn starch), and rum.
  • Stir until mixed. I used my hands because it's much easier.
  • Pinch off pieces and roll them into balls the size of a large marble. Roll each on in powdered sugar.
  • Set them aside on a plate. Let them rest for about 10 minutes and then roll them in a second coating of powdered sugar.
  • It's best to wait a few hours before eating. It takes a little while for all of the flavors to bloom.

Nutrition Facts : Calories 250 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 69 milligrams sodium, Sugar 30 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

KID-FRIENDLY RUM BALLS



Kid-Friendly Rum Balls image

Super easy and kid-friendly rum balls made from crushed biscuits, sweetened condensed milk, cocoa and coconut and ready in just 5 minutes. This is a great recipe to make with the kids (and great for school lunch box treats).

Provided by Lucy - Bake Play Smile

Categories     lunch box snacks

Time 5m

Number Of Ingredients 5

250 g plain sweet biscuits
395 g sweetened condensed milk
85 g (1 cup) desiccated coconut
25 g (1/4 cup) cocoa powder
130 g (1 and 1/2 cups) desiccated coconut (for rolling, extra)

Steps:

  • Crush the biscuits until they resemble fine crumbs using either a food processor, blender, Thermomix or rolling pin (see notes) and then place into a large bowl.
  • Stir through the cocoa powder, desiccated coconut and sweeteened condensed milk until well coated.
  • Using your hands, roll heaped teaspoons of the mixture into balls and then roll through the extra coconut to coat.
  • Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months.
  • Place the biscuits into the Thermomix bowl and crush on Speed 8, 10 seconds. Scrape down the sides of the bowl.
  • Add the cocoa powder, desiccated coconut and sweeteened condensed milk and mix on Reverse, Speed 4, 10 seconds. Scrape down the sides and repeat for a further 5-10 seconds or until combined.
  • Using your hands, roll heaped teaspoons of the mixture into balls and then roll through the extra coconut to coat.
  • Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months.

Nutrition Facts : Calories 133 kcal, Carbohydrate 15 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 6 mg, Sodium 63 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

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