Chocolate Rum Balls Recipe

4 1 1
Chocolate Rum Balls Recipe
Chocolate Rum Balls Recipe photo by Taste of Home
Publisher Photo

Chocolate Rum Balls Recipe

Read Reviews
4 1 1
Publisher Photo
These creamy, truffle-like goodies are on my cookie tray every Christmas. If you like, prepare them up to three days ahead of time--just store them in the refrigerator.
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1 teaspoon instant coffee granules
  • 1/4 cup dark rum, warmed
  • 4 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 cup ground almonds
  • 3 ounces unsweetened chocolate, melted
  • 8 Oreo cookies, finely crushed

Directions

Dissolve coffee granules in warm rum. Beat cream cheese, confectioners' sugar, almonds and rum mixture until blended. Stir in melted chocolate. Refrigerate until firm enough to roll, about 1 hour.
Shape mixture into 1-in. balls; roll in crushed cookies. Store in an airtight container in the refrigerator, separating layers with waxed paper. Yield: about 3 dozen.
TO MAKE AHEAD: Rum balls can be made three days in advance. Store in an airtight container in the refrigerator.
Originally published as Chocolate Rum Balls in Taste of Home Christmas Annual Annual 2013, p121

Nutritional Facts

1 rum ball: 70 calories, 4g fat (2g saturated fat), 3mg cholesterol, 21mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 1g protein.

  • 1 teaspoon instant coffee granules
  • 1/4 cup dark rum, warmed
  • 4 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 cup ground almonds
  • 3 ounces unsweetened chocolate, melted
  • 8 Oreo cookies, finely crushed
  1. Dissolve coffee granules in warm rum. Beat cream cheese, confectioners' sugar, almonds and rum mixture until blended. Stir in melted chocolate. Refrigerate until firm enough to roll, about 1 hour.
  2. Shape mixture into 1-in. balls; roll in crushed cookies. Store in an airtight container in the refrigerator, separating layers with waxed paper. Yield: about 3 dozen.
TO MAKE AHEAD: Rum balls can be made three days in advance. Store in an airtight container in the refrigerator.
Originally published as Chocolate Rum Balls in Taste of Home Christmas Annual Annual 2013, p121

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChocolate Rum Balls

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
nigols User ID: 6143871 189848
Reviewed Dec. 18, 2013

"Taste good, also played around with the recipe have made them with nuts,cherries etc just keep trying different things I do as my family is all different, but I will make these again as I like them"

Loading Image