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Double Chocolate Rum Balls

Double Chocolate Rum Ball Recipe

Mmmmm, who doesn’t love desserts shaped like balls and taste like Rum and Chocolate? These ridiculously decadent truffle-like desserts are super popular around the holidays. So after receiving them as a gift (Thanks Becca!) we just had to have the recipe. These are seriously over the top, the best chocolatey Rum Balls ever! Did we mention CHOCOLATE? RUM?

So while everyone is making New Years’ Resolutions to exercise and diet, let’s cheat a little and treat ourselves – after all we just made it through another year! Why not celebrate with a little treat?

Since there are so many recipes, and so many ways for making Rum Balls, not to mention all the different types of rum (we used Kraken Black Spiced Rum for this recipe) the options are endless. And you can’t go wrong with any of the choices when it comes to coating them with the likes of chocolate sprinkles, cocoa, sugar or coconut, to name a few. We hope that you’ll fall in love with this Chocolate Rum Ball dessert as much as we did!

 

Double Chocolate Rum Balls

Ingredients

  • 12 squares semi-sweet bakers’ chocolate
  • 1 cup butter cut in pieces
  • 4 eggs
  • 1.25 cup sugar
  • 2 tbsp. pure vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • pinch of salt
  • 1 cup white chocolate chips
  • 1 cup milk chocolate chips
  • 1 cup dark chocolate chips
  • 1.5 Cups of Black Spiced Rum
  • Chocolate sprinkles for decorating

Instructions

  1. Preheat oven to 350 degrees. Butter an 8-inch metal brownie pan.
  2. Melt bakers’ chocolate and butter in a heavy saucepan over low heat. Stir until smooth. Cool.
  3. With a whisk, beat eggs until light. Gradually beat in sugar until eggs are thick and pale-coloured. Add vanilla and melted chocolate.
  4. Combine flour with baking powder and salt. Add to batter and stir until mixed. Stir in chocolate chips. Spread batter in pan. Bake 25 to 30 minutes until firm on the outside but still moist inside.
  5. As soon as brownies are finished let them cool.
  6. Once cooled, add the rum gradually (not all at once) to the top and mix together into a dough. You can use a mixer, food processor or with your hands.
  7. Once a dough is formed, pinch and roll into 1 inch balls until it holds it shape. If the dough is too sticky, allow it to chill for half an hour in the fridge. Roll the balls and then into chocolate sprinkles.
  8. Keep Refrigerated.

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