Chewy chocolatey goodness with a real kick!
Rum balls have been around Christmas goodie plates for many, many years… in the day of the Christmas goodie plate. But, I had never made them because I always made truffles. And that was enough chocolate for our house. Then, one fall, not so many years ago, I went to Red Deer to do some serious Christmas cookie baking with a childhood friend, Rae. Her father died the year before, and he and her mother had been making the family Christmas cookies for years. So, this year, she and her sister, Deb, came up from Calgary, and I from Edmonton. We each had our cars laden with treasured ingredients, secret family recipes, and newly researched recipes. One of theirs was these Rum Balls!
This was a recipe that Rae and Deb had tested the year prior and added to their “keeper” list. I was not convinced. I had never eaten a rum ball that I liked. That year, we came with many of the doughs already made and ready to roll and bake. Deb had mixed up a batch of these so I wasn’t a part of that process and reading the recipe was a bit of a turn off for me. It has crushed cookies in it, and I always made everything from scratch. It read gimmicky. Then I tasted the dough. Shezam! That is one darn good kickin’ chewy chocolatey cookie! The chocolate sprinkles are not artifically flavoured, either. That does make a difference. These bad little bites are the perfect contrast to the white tender butter-flake cookies on my tray.
Each is moist and chewy, they last a very long time (if no one knows where to find them) and they just get better with age.
Rum Balls Recipe (Do not double. This makes 250 balls. Half of this recipe is plenty.)
Ingredients:
- 12 ounces chocolate, melted
- 1/2c almond paste
- 1 c sour cream
- pinch salt
- 8 c (3 boxes) vanilla wafers finely crushed (2L)
- 3 c icing sugar
- pinch salt
- 1 1/2c melted butter
- 2/3 c cocoa (Fry’s)
- 1 1/2c white rum
- 2 c pecans, finely chopped
- 3-4 c of real chocolate sprinkles
Instructions:
- Combine melted chocolate, sour cream, paste, and salt
- In a separate bowl, combine wafers with all remaining ingredients, except the chocolate sprinkles; mix well until dough holds its shape
- Add chocolate mixture and knead with hands until well blended, and soft; refrigerate
- Form into balls, and roll in chocolate sprinkles; store in an air tight container in paper candy cups, or freeze until needed
HEY! -hic- These should be – hic- served in a -hic-glass!
I love marzipan and can’t wait to try this recipe. I have a blog devoted entirely to all things chocolate and I’m going to feature this on my blog today with credit and trackbacks to you of course!
Currently have readers in over 80 countries.
Great! I appreciate it, Annmarie!
Chocolate Rum Ball receipt. I made these at Christmas and loved them. I don’t remember what type of chocolate I used and the receipt doesn’t say. Please let me know what I should use.
Hi Beth,
I use Callebaut dark chocolate. Thrilled to hear you enjoyed the recipe!
🙂
Valerie
Hmmm. I thought I clicked on the marzipan bars. The marzipan bars are what will be on the blog. I’d like to do the chocolate salami some time soon too!
Annemarie – you will LOVE the rainbow marzipan bars. Not easy to make – don’t over-bake – but SO worth it. They are a staple at my house.
🙂
Valerie
What do you consider “icing sugar”? Is it powdered sugar or a fine grain sugar? I can’t wait to try this but I need to make sure I’m buying the correct ingredients. Thank you, Beth
Hi, Beth!
Icing sugar is also known as powdered sugar. This is a great recipe, but it makes a TON! You will enjoy it!
Valerie
i saw your post in another rum balls recipe – I didn’t like the ingredients in that one and am glad you posted yours! Making this tomorrow to sit in the freezer for a week to get strong! txs for the great recipie
Thrilled to hear that, Darin!
They are deadly and there is enough in the recipe to feed an army!
🙂
V
Thanks for the awesome recipe. My mom always made rum balls but I didn’t have her recipe. I saw your post on another Site and decided to check out your recipe, I 1/2 the recipe and it turned out great, just the right amount. My husband loves them. Thanks for a new family cookie tradition…can’t wait for x’mas to hear the comments
Mimom!
I am SO happy to hear this! That is why we food bloggers do what we do! Rarely does someone come back and tell me that the recipe worked and they love it, so I am so appreciative.
Merry Merry Christmas!
Don’t eat rum balls, and drive!
😉
Valerie
I am just wondering…. How long do I refrigerate for?
Hey Lauren,
Depending upon the size of your batch, one to two hours, until the mixture feels cold to touch and can be formed into a ball.
Let me know how they turn out!
🙂
V
Excellent recipe, thanks for sharing. My husband loves rum balls. I’ve spent the last 10 years trying to make better ones than his mother. Your recipe finally made it happen! I never liked his mother’s so I didn’t know what the big deal was all about. Yours have the perfect kick, taste and texture. A definite keeper. Thanks for sharing! Oh, and to top it off, I passed a few around the office and others have picked up the recipe also!
Thank you so much, Jen! You have no idea how much I appreciate your feedback on this recipe as it adds credibility to it for others reading it. Sincerely appreciate that you took the time to comment and am just tickled that you enjoyed the rum balls!
Happy Holidays!
Valerie
Is it OK to use Captain Morgans spiced rum instead of white rum?
Thans!
Absolutely, Michelle!
It will change the flavour, but still be delicious. Use what your palate enjoys… or as all of us do, what you have on hand that will work.
🙂
Valerie
Just a quick question, is the chocolate used milk chocolate or dark chocolate? And the cocoa should be unsweetened cocoa powder?
Thanks!
Yes to both, Chai. I use unsweetened cocoa powder, always and the chocolate is dark chocolate. I take care to ensure the sprinkles on the outside are also not artificial chocolate sprinkles, but real chocolate sprinkles. Usually you can buy these from a Dutch or German grocer. It makes a big difference.
Happy Holidays!
Valerie
Hi! I want to make these today but have never made Rum Balls before, so 2 questions:
1. Can I substitute marzipan for almond paste?
2. What brand of wafer do I use?
Thanks!
HI, Marcie
Yes, you can substitute almond paste for marzipan. Usually almond paste has more sugar than marzipan, but not a significant amount to change the recipe. Any kind of vanilla wafer will do. I use the Nilla Wafers by Nabisco.
:)Valerie
I made these today but they are too soft and don’t keep their shape. Not sure why as I followed the recipe closely. Can I add more nilla wafers? I love the taste and I’m worried that if I add more wafers they won’t have that amazing rum flavor!
Oh, dear, Beth!
Honestly, so many others have made this recipe without an issue that my thoughts go two ways: either you measured something wrong and didn’t realize it, or your room temperature is really warm. I am assuming you haven’t put on the sprinkles yet. The only thing I can suggest at this time is to add more dark chocolate to the mix, refrigerate the dough, and it will “harden”, then form into balls and roll in the sprinkles. Nothing is more frustrating than following a recipe and having it not turn out. Please let me know if this works.
🙂
Valerie
Valerie,
No I haven’t rolled them in sprinkles yet and yes, it’s warm! I’m in Austin, TX and it’s over 70 deg F today!! I am concerned that they won’t keep their shape if they come to room temp, but boy do they taste good! I’m going to take your suggestion and add more dark chocolate. I’m sure that will help. Thanks!
I wonder why the chocolate/paste/sour cream/salt mixture is blended and added separately? Wouldn’t it make more sense to blend all of the liquid ingredients (melted chocolate, paste, sour cream, melted butter, rum) together, and then blend them into the dry ingredients (crushed wafers, icing sugar, salt, cocoa, pecans? This would ensure a more even blending of the ingredients. Seems to me that adding the chocolate mixture afterwards (when the dough will already be stiff) will make it very difficult to blend the chocolate evenly?
Not at all, Bob… have you tried this? It is an unusual process, but enables a lovely texture.
Let me know how it goes if you make them. You will see, by others comments, that these are a hit!
The batch will yield enough for your entire community, however.
🙂
Valerie
I found this recipe on your website two Christmases ago; it has replaced several things on my cookie tray! I get rave reviews from everyone (and I give away a lot of trays). I make the full batch and always run out! We put on Christmas music and roll the balls while we enjoy being together. A wonderful new family tradition…THANK YOU!
Sue,
What a lovely note to wake up to today! I am so happy to hear that one of my favourite recipes has made it onto your goodie plate and become a family tradition at your house. This is such a lovely recipe and you have LOTS of LUCKY friends, obviously!
Happy Holidays!
Valerie
I made a half batch of these last year and they were a huge hit! I’m making the full batch this year by numerous request. I used a good quality dark chocolate for the dough but couldn’t find real chocolate sprinkles so I grated a really good high quality milk chocolate to roll the balls in. So good! Thank you for posting!
RMC, thrilled to hear this. If you have a local Dutch or German grocer, they will most likely have real chocolate sprinkles and if making the big batch, you may well want to order some online for next year. Easier, pretty and not too expensive to do that.
Love to hear these stories. It is definitely an intoxicating little bite of decadence, isn’t it?
Merry Christmas!
Valerie
My mother in law’s rum ball recipe is exactly the same as yours, except she uses 2/3 c of coconut, not cocoa. The other ingredients are exactly the same and in the same quantities. I’ve been making them for 30 years. We live in New Brunswick. I wonder where the original recipe came from that it is in the west and east of Cananda? Just a thought.
I’m blown away by your comment, Rose! It must be a wilder than wild coincidence. My gal pal, Rae, gave me her family recipe and then we added the marzipan to it and doctored it up quite a bit with a little more of this and a little less of that. It’s been tweaked over the years, so really odd as this is my own, authentic, personal experience with this recipe. From my friend Rae and her sister Debbie, originally. Not sure where they got it. The three of us then made them together and Rae suggested adding the marzipan which was brilliant. She reads a ton of recipes. Then we made them, tasted, adjusted the recipe and wrote as we went. Over the years, I have made it very much the same, but there have been a few tweaks I have added back into the recipe over time. Not anything too significant; more for my own frame of reference than anyone else’s. I do wonder about the origin of the rum ball itself, though!
Happy Holidays!
Cheers, Rose… and I am still scratching my head.
Valerie
PS: My best bet, Rose, is that it may have come from the side of the ‘Nilla Wafer biscuits once upon a time – which would explain the essence of it being across the country.
🙂
Valerie
How long do these stay fresh? I’d love to make them for Valentines but I also make a lot of other things. Do you store them in the frig or leave in an airtight container for a few weeks?
Greetings Ashley!
The batch is huge, so beware. They store beautifully in an airtight container in fridge or freezer for several months.
Hope this helps!
Love them!!!!
Let me know what you decide to do, and if you make them, would love to hear about it!
🙂
Valerie
How fine do you crush your wafers? In similar recipes I have used the food processor. Would that be too fine?
HI Kim – I do use a processor – but do not blend until fine – it can be tough to get a coarser consistency and that is what you are looking for. You don’t want chunks left, but neither do you want dust. You want crumbs.
Hope this helps. I sometimes hammer small batches in a ziplock with my meat tenderizer.
🙂
V
Got it! Thanks! I will let you know how they turn out.
Hi there. I’m excited to make these today. Is there anything I could substitute for the sour cream? I think as long as I keep all the chocolate dark, I could make these dairy free with a sour cream substitute. Let me know if you have any ideas thank you!
Maria
Hi Maria,
You are likely more familiar cooking dairy free than I am. I love my dairy, so zero experience there. Give it a go, but maybe 1/4 or 1/2 batch? The whole batch is HUGE.
🙂
Let me know how it goes!
Valerie
Hi,
I am ready to give this recipe a try. However you mention the large quantity…..can this recipe be cut down to a 1/4 batch instead of half?
Hi Lou,
I am sure it can be – you just have to do the math. Many have cut it in half successfully that I am aware of. Let me know what you end up doing and how it goes!
🙂
Valerie
Where do you get almond paste? I live in a small northern Alberta town and I have limited selection for baking ingredients. Can I substitute something else?
Made your Latvian bacon buns – delicious!
Hi Shelley!
Would love to see that DELICIOUS comment for the Latvian Bacon Buns under that post as it builds confidence in my readers when others share a positive experience making the recipe. I am glad you enjoyed it. One of our family favourites, too.
Now the rum balls can likely be made with good results without this almond paste. It adds a lovely little surprise inside and there is nothing close that you could substitute. I make my own from Almonds, sugar and egg whites with my Thermomix. You can buy it at almost any major supermarket now, and certainly any Italian grocer. The Italian Center Shops sell it in Edmonton. YOu can get it delivered from Amazon and it stores in the freezer like nuts do. I love it and use it in a variety of recipes! (Stollen, LEBKUCHEN, etc). I am pretty sure if you asked a local bakery if you could buy some from them, they would have it at this time of year. Hope this helps and happy holiday baking!
Hugs,
Valerie
Thanks. I am going to check Amazon then. I am posting under the Latvian bacon buns too!
This recipe came from MY grandmother. The first year I “helped” make this recipe I was six years old …I was the official wafer crusher! (we used a rolling pin and a plastic bread bag back then) I am now over 70 years old. They have been a staple in my household my entire life. The only difference is I’ve never used Sour Cream and I’ve always used four boxes of ‘Nillas At about mid-November I am annually reminded that it’s coming up to Rumball Season! THESE ARE UTTERLY SPECTACULAR!
Hilarious. I guess great minds think alike! I know we added the marzipan ourselves and my gal pal added a couple of other ingredients that her sister’s recipe never had, so this recipe has definitely evolved over time with us – and if it is the same as yours, cool!
Glad you love them as much as we do!
Happy Holidays!
AIR HUG
Valerie
we always used dark navy rum….but over the years I’ve used Kahlua, Grand Marnier and Triple Sec …
Also, my rolling pin and bread bag days were back in 19 (mumble mumble) so I use my blender and crush the Nillas to powder. I finish them off by rolling them in either cocoa (that makes them reindeer poop ) or icing sugar – (that makes them snowman poop) –
If given as a gift – as always this poem is included….
Santa knows you’ve been naughty-
PS; here’s the scoop –
All he left for you this year
Is a a pile of reindeer / snowman poop!
(depending on the rolled finish!)
They are best eaten at room temp….pop in your mouth and let them melt………..
Thanks for the little ditty and great tips, Sara!
Happy 2021 to you.
Laughing!
Valerie