Rum Balls




1 Cup Icing Sugar

1 Cup Ground Almonds

3 oz Bittersweet Chocolate Grated

1/3 Cup Dark Rum

1 Teaspoon Vanilla

1/2 Cup Chocolate Sprinkles


Line Baking Sheets With Waxed Paper And Set Aside

In A Large Bowl Whisk The Icing Sugar, Ground Almonds And Bittersweet Chocolate

Stir In 1/4 Cup Of Rum And Then Vanilla

Mix Until You Have A Solid Mass

Press Together And Chill Until Firm Enough To Roll – About 15 Minutes

Roll By Rounded Teaspoon Into Balls – Moistening Your Hands As Needed With A Damp Cloth

Pour The Sprinkles Into A Separate Bowl

Put The Remaining Rum In A Dish As Well

Roll The Balls Into The Rum First And Then Into The Chocolate Sprinkles

Press Lightly To Adhere

Let Dry On Tray For 1 Hour

Refrigerate Until Firm

This Recipe Makes 28 Rum Balls

To Make Ahead

Layer Between Wax Paper In An Airtight Container And Refrigerate

The Rum Balls Can Also Be Frozen For Up To 1 Month

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