Chocolatey Rum Balls
a sweet treat recipe
For as long as she can remember, Kelly Ryan has loved to bake up treats to share with loved ones. Her love of baking comes from her mother and grandmother, both talented home cooks. After graduating from the Culinary Institute of America, Kelly worked at America’s Test Kitchen for a few years before venturing off to do food photography and recipe development full-time. Her blog, Butter & Thyme, focuses on elevated nostalgic comfort food recipes. Find more of Kelly’s recipes at butterandthyme.com
Rum balls are the perfect no-bake make-ahead dessert for the holiday season. They last for weeks in the fridge, and actually taste even better after sitting for a few days. We’ve added a hefty dose of cacao powder to ours for a chocolatey twist.
TIME (ACTIVE) | 15 M
TOTAL | 15 M
| 18 balls
Put the wafers in a food processor and process until they are finely ground. Add the cacao, pecans, and powdered sugar, and pulse a few times to combine.
Add the rum, corn syrup, vanilla, and a pinch of salt, and process until it comes together into a ball.
Using a cookie scoop or a tablespoon, scoop and shape the mixture into balls about 1-1.5 inches in diameter. Then roll the rum balls in the toppings of your choice.
Store in an airtight container in the refrigerator up to 2 weeks. Serve chilled or at room temperature.
The consistency should be like a thick cookie dough. If it’s too sticky and hard to work with, add more cacao, sugar, cookie crumbs, or nuts. If it’s too dry, add more corn syrup or rum to reach desired consistency.
high fat (20-22%)
Unsweetened and high in fat this luxury natural cacao powder will yield rich chocolatey flavor in baked goods.
TRY ME - SAMPLE$0.75
1.5 oz - JAR$4
1.5 oz - JAR$4
1.5 oz - REFILL$3
1.5 oz - REFILL (5 PACK)$13
6 oz - REFILL$10