Roll these truffle-like rum balls in crushed Oreos to get just the right amount of crunch. They can be made three days in advance and stored in an airtight container in the fridge. I also tuck some in the freezer!
Chocolate Rum Balls
Chocolate Rum Balls
Prep Time
30 min
Yield
about 3 dozen
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.
Nutrition Facts
1 rum ball: 70 calories, 4g fat (2g saturated fat), 3mg cholesterol, 21mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 1g protein.
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