These easy no-bake Chocolate Rum Balls are soft and fudgy treats made with chocolate cookie crumbs, toasted pecans, and a kick of rum. They ship well, and are great for Christmas and Hanukkah gifts, hostess gifts, and holiday platters. A festive adults only treat!
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Why this recipe works
- Rich fudgy chocolate with a soft, slightly chewy texture
- Easy to make with only a food processor. No baking required!
- Adjust the amount of rum to your preference, or use another spirit of your choice.
These chocolate rum balls are so easy to make, requiring less than 20 minutes of hands-on work. There's no baking involved, and no melting chocolate. Also, you won't need corn syrup or condensed milk
They ship well, and are great for Christmas and Hanukkah gifts, hostess gifts, and holiday platters. Perfect!
Recipe Ingredients
You'll need the following ingredients to make this chocolate rum balls recipe:
Ingredient Notes
Traditional rum ball recipes use crushed vanilla wafers as the base mixed with finely ground pecans. However, I love fudgy rum balls with a soft chocolate core using chocolate cookie crumbs as the base.
Cookie crumbs: You can make homemade chocolate cookie crumbs if you don't have chocolate cookies at home. Seriously, they're so easy to do, and there's no need to run out and buy them! Otherwise, you can use store-bought chocolate cookies or graham crackers, or go with the more traditional vanilla cookies. You'll need about 9 ounces (260 grams) of cookies.
Pecans: Pulsing the toasted pecans with the cookie crumbs helps to thoroughly combine them together for even distribution. the nuts help to add moisture to the rum balls, contributing to its fudgy texture. If desired you can replace the pecans with walnuts or almonds.
Rum: Since you'll be tasting the rum in this recipe, choose a rum you like to drink. You can also reduce the amount of rum by half for a more subtly flavored candy to suit your tastes. Just reduce the amount of cookie crumbs to compensate - start with half and add more until you get a good thick consistency.
For a different take, replace the rum with another alcohol (like bourbon, Kahlua, or another strongly flavored spirit). Or you can opt for a kid-friendly non-alcoholic rum ball by replacing the rum with strong coffee, tea, or apple juice and adding ¼ teaspoon of rum extract.
Toppings: You can use anything that’s small, like sprinkles, coarse sugar, finely chopped nuts, or extra cookie crumbs. Unlike with chocolate truffles, I wouldn't recommend using powdery toppings like powdered sugar or cocoa powder because the rum balls can get gummy.
See the recipe card for a full list of ingredients and measurements.
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How to make chocolate rum balls
All you need to do is make a soft chocolate dough, then roll them into balls and your favorite toppings. The dough comes together quickly with a food processor.
Step 1: Mix the cookie crumbs and pecans
Combine the cookie crumbs and pecans in the bowl of a food processor. Pulse them together until the nuts are finely ground (photo 1). Set aside.
Step 2: Make the chocolate base
Sift the powdered sugar and cocoa powder together (I like this sifter). Add the rum and honey to the cocoa mixture, and whisk until smooth (photo 2).
Step 3: Make the dough
Add the cocoa mixture to the food processor bowl and pulse until the dough is just combined (photo 3).
Set the food processor bowl aside at room temperature, uncovered, for at least 30 minutes or up to 4 hours so the cookie crumbs absorb the liquid and soften. This makes for a fudgier texture and easier rolling.
Step 4: Roll the dough into balls
Using a small cookie scoop, portion the dough into balls about 1-inch wide. Roll each ball in your hands to get it smooth, then roll it in the topping of your choice (photo 4).
Storage instructions
Chocolate rum balls can be stored at room temperature for a soft texture in an airtight container, or uncovered if you like them a little drier. Stored in the refrigerator in an airtight container, the texture will be firmer. Rum balls will keep for at least 2 weeks.
Questions asked and answered
Here are some questions you might have...
Traditional rum balls use vanilla wafers, but they won't be quite as fudgy. You'll need about 9 ounces (260 grams) of cookies.
You can reduce the amount of rum by half for a more subtly flavored candy to suit your tastes. Just reduce the amount of cookie crumbs to compensate - start with half and add more until you get a good thick consistency.
Sure! Bourbon, Kahlua, or another strongly flavored spirit will work well. For a kid-friendly non-alcoholic rum ball, replace the rum with strong coffee, tea, or apple juice and add ¼ teaspoon of rum extract.
Pro Tip: What to choose for toppings
I use colored sprinkles and pink coarse sugar. Other choices could be finely chopped nuts, more cookie crumbs, or go all out and dip them in tempered melted chocolate.
Unlike with chocolate truffles, I wouldn't recommend using powdery toppings like powdered sugar or cocoa powder because the rum balls can get gummy.
Rich and fudgy with a kick
These fudgy rum balls have a luscious chocolate flavor, a slight chewy texture from the pecans, and a kick from the rum. This recipe makes 15 chocolate pecan rum balls, but the recipe can easily be doubled if you want more. I'd approve!
Rum balls can be stored at room temperature or in the fridge. If at room temperature, you can leave them covered for moister balls or uncovered if you like them a little drier (hint: drier rum balls travel better).
Chocolate rum balls are so easy to make, can be shipped, and look festive, too. Great as a Christmas or Hanukkah gift, hostess gift, and on a holiday dessert platter.
Celebrate a birthday, bring them to your next adult gathering, or just treat someone you love with this candy with a kick.
They're a festive adults-only treat!
Slainté! L’chaim! Cheers!
Tammy
Related Recipes
Candy making doesn't have to be hard, and making fudge definitely isn't. And if you want to try your hand at chocolate dipped treats, there's a guide on how to temper chocolate for that satisfying snap. Here are a few ideas to get you started:
I hope you like this recipe! Do you have any questions I can help with? Let me know! Or, if you made the recipe, I'd love for you to leave a comment and rating. Thanks!
No-Bake Chocolate Rum Balls
Equipment
- food processor
Ingredients
- 1¼ cups chocolate cookie crumbs, see Recipe Notes
- ¾ cup pecans, walnuts, or almonds, toasted
- 1½ tablespoons cocoa powder, sifted
- ½ cup powdered sugar, sifted
- ¼ cup rum, see Recipe Notes
- 2¼ teaspoons honey
- toppings, as desired, see Recipe Notes
Instructions
- In the bowl of a food processor, combine the cookie crumbs and pecans. Pulse them together until the nuts are finely ground. Set aside.
- Sift the cocoa powder and powdered sugar together into a small bowl. Add the rum and honey to the cocoa mixture, and whisk until smooth. Add the cocoa mixture to the food processor bowl and pulse until the dough is just combined.
- Set the food processor bowl aside at room temperature, uncovered, for at least 30 minutes or up to 4 hours so the cookie crumbs absorb the liquid and soften. This makes for a fudgier texture and easier rolling.
- Using a small cookie scoop, portion the dough into balls about 1-inch wide. Roll each ball in your hands to get it smooth, then roll it in the topping of your choice.
- Storage instructions: Chocolate rum balls can be stored at room temperature for a soft texture in an airtight container, or uncovered if you like them a little drier. Stored in the refrigerator in an airtight container, the texture will be firmer. Rum balls will keep for at least 2 weeks.
- This recipe can be easily doubled.
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