| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | about 24 rum balls |
Ingredients
- 4 ounces semisweet chocolate, cut into small pieces
- 4 ounces bittersweet chocolate, cut into small pieces
- 1 stick butter, cut into small pieces
- 4 cups powdered sugar
- 2 tablespoons dark rum
- Chocolate sprinkles, for rolling
Instructions
- In a medium bowl, combine the 2 types of chocolate and melt over a double boiler. (Or in a metal bowl over a pot of simmering water.) Whisk in the butter pieces. Whisk in the sugar and the rum.
- Put the sprinkles in a bowl. Roll the chocolate mixture into small balls, about 1 1/2 inches each. Roll them in the sprinkles until they are fully coated. Store them in an airtight container.
Reviews
Bummer, not the best recipe. For those that had a crumbly mess – or those that haven’t made yet – hold back a bit of the powdered sugar until you know you need it all since the chocolate can have varying amounts of moisture/fat (especially if not using bittersweet). Also, I hate to say, but for me – this isn’t a rum ball recipe – it’s a chocolate truffle recipe and not near as good as others Alex makes. Rum balls would have cookie/cake crumbles to make the mix, not just chocolate and sugar – I just want to clarify that for those who are new to rum balls and don’t like this version – try a recipe using the cake/cookie crumbs before you decide about “rum balls” overall. Love Alex so much, just not this particular recipe.
It’s too dry, sprinkles do not stick well, and if you keep them in the fridge, they seep rum. They did have good flavor, but presentation was horrible.
I carefully read the reviews to get an idea before I started to make the balls. First of all let me say that I was unable to get a really good chocolate. I’m living down in Palm Desert, California and the stores don’t carry products that I was able to obtain in the Napa Valley so the chocolate I ended up with was poor quality. After reading the reviews I agree that they are too sweet. Next time I’ll use bittersweet chocolate only. (I also doubled the rum.)
I have tried this recipe a few times, and every time…fail. I followed the written instructions to the letter, and the mix is a big crumbly mess with wayyyyyyy too much sugar. Was this recipe written I correctly or am I missing something?? Need a new recipe as rum balls are a family favorite….just not these.
They are so easy to make and a great taste. They were so amazing that I had many compliments and request for more. Now I have to make them for almost every event. The flavor can be changed for more of a variety. I have used Rum, Mint, Espresso, and Orange flavors. Still amazing. Thank you for the video it is helpful.
I agree with the reviewer who said these are too sweet and not rummy enough. I won’t make them again unless they really flavor through (just made them today). They also take way longer than 20 minutes by the time you shape them in balls and roll them in sprinkles, which didn’t adhere very well for me. All in all, a waste of time and ingredients.
The recipe worked out, but these were the last thing on the dessert plate. Too sweet and not chocolatey or rummy enough. To me they tasted like eating globs of icing off a chocolate cake. Eventually they all got eaten, but I won’t make them again.
Absolutely delicious! I used a little more rum and rolled in crushed candy canes! Yum!
Delish .. and very easy to make. I did add a dash more rum.
This will be my third year making this recipe. It has been a big hit with my sisters because the rum balls taste just like the ones our mom used to make. I add a bit more rum and also roll them in finely chopped pecans (because that’s how mom used to do it!! Rum balls should be made at least a week before you want to eat them. They improve with age.