| Level: | Easy |
| Total: | 1 hr |
| Active: | 40 min |
| Yield: | about 2 dozen rum balls |
Ingredients
- 8 ounces sliced almonds
- 12 ounces semisweet chocolate chips
- 4 ounces bittersweet chocolate
- 3 tablespoons honey
- 1/2 cup powdered sugar
- 2 tablespoons dark rum
- 1 tablespoon vanilla extract
- 16 to 20 ounces chocolate sprinkles
- 1 teaspoon coarse sea salt
Instructions
- Preheat the oven to 350 degrees F.
- Arrange the almonds in a single layer on a baking sheet and place in the center of the oven. Toast the almonds until golden brown, 5 to 8 minutes. Let cool. Arrange the almonds on a flat surface and coarsely chop them with a large knife. Set aside.
- In a medium metal bowl, combine the chocolates. Create a makeshift double boiler by filling a pot that will hold the bowl snugly with about 2 inches of water. (The bowl should not touch the water.) Bring the water to a boil, then lower the heat so that the water is simmering. Set the bowl of chocolate over the pot, stirring with a heatproof spatula from time to time, until the chocolate is melted, 3 to 5 minutes.
- In a small pan, simmer the honey over medium heat until it bubbles, froths and turns amber brown, 2 to 3 minutes. Remove from the heat and gently stir the honey into the chocolate.
- Use a strainer or sifter to sift the powdered sugar over the chocolate-honey mixture and stir it in, along with the almonds, rum and vanilla, until smooth.
- Place the sprinkles in a cookie tin or container with a fitted lid. Roll the chocolate mixture into small balls (about 1 1/2 inches) and arrange on a baking sheet. Spill the sprinkles over the chocolates and press the sprinkles into the exterior of each to make them stick.
- When all are rolled, sprinkle them with salt and store them in the container nestled in the remaining sprinkles. Refrigerate, if needed, but serve closer to room temperature.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 250 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 2 g |
| Sugar | 37 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 81 mg |
Reviews
These are so good and so easy. I substituted a shot of espresso for the rum and it is so tasty!
Made these today and it was so easy. I did add a tsp of espresso powder to kick the chocolate taste up. Delicious and easy to make.
I made these this morning. I used light rum as that was all I had, but they were still very delicious! I think dark rum would be even better. Not noted in the instructions is the fact that you should make the balls as soon as you mix all the ingredients together. This makes getting it in a ball much easier. The chocolate seized a bit when I added the room temperature rum & extracts. I would suggest you heat them a bit in the MW but it still may seize a bit due to chocolate doesn’t like water or its similar type ingredient. But, I just kept mixing and it came together. I submerged each ball (a tablespoon scoop works well) in a small bowl full of sprinkles and pressed each so they adhered. I got 29 balls from the recipe. I’ll keep them in the fridge until I’m ready to put them in my goodie bags. Merry Christmas all!
Alex, I am making these NOW. Will let you know how they turn out. Look so yummy and easy!