- Prep time
- 15 minutes, plus 1 hour chilling
- Cook time
- 30 minutes
- 32 pieces
For a confection with a kick, whip up these tasty rum balls featuring rich dark chocolate, aromatic pecans, sweet vanilla wafers and, of course, rum!
- 1 cup (6 ounces) dark chocolate pieces (chips or chopped fine)
- ½ cup plus ⅓ cup powdered sugar, divided
- 2 tablespoons light corn syrup
- ½ cup dark rum
- ½ teaspoon kosher salt
- 3 cups (11 ounces) crushed vanilla wafers
- 1 cup ground pecans
- ¼ cup cocoa powder
Place chocolate pieces in a heatproof bowl over simmering water, stirring constantly until chocolate is completely melted. Remove from heat. Sift ½ cup powdered sugar into melted chocolate, whisking constantly to incorporate. Stir in corn syrup, rum and salt, then set aside.
In a food processor, pulse vanilla wafers and pecans into a coarse meal (small chunks are okay). Mix into chocolate until fully incorporated with no pockets of wafers and pecans. The dough will stiffen quickly. Cover bowl with plastic wrap and let set in refrigerator for at least 1 hour.
Use a melon baller to scoop 1-inch spheres of the chilled mixture. Roll each one in your hands to make a smooth ball, then place on a lined baking sheet. Repeat with remaining mixture.
Pour cocoa powder and remaining powdered sugar into separate bowls. Once rum balls are formed, gently roll them in your choice of cocoa powder, powdered sugar or both to fully coat.
Place finished rum balls in mini cupcake liners to serve. Rum balls can be stored in an airtight container at room temperature for up to 5 days.