Best Chocolate Orange Rum Balls Recipes

CHOCOLATE RUM BALLS

Steps:

• Using a food processor or rolling pin method (see Note 2) crush wafer cookies.
• In a medium sized mixing bowl combine cookie crumbs, powdered sugar, pecans and cacao powder. Mix well.
• To the bowl add rum and honey. Stir until well combined. If dough is too wet, add an addittional 2-6 tbsps more of cookies crumbs. (See photo collage above.)
• Using hands, shape into 1 inch balls.
• Roll in one of the coating options above.
• Store in an airtight container.

CLASSIC RUM BALLS

Steps:

• Preheat oven to 350 degrees F. Place pecans on a baking sheet and toast for about 6-8 minutes until browned and fragrant, stirring the pecans halfway through. Set aside to cool.
• Add the cookies to the bowl of a food processor and pulse into fine crumbs; transfer to a large bowl.
• Add the cooled, toasted pecans to bowl of the food processor and pulse into fine bits (don't over-process or you'll end up with paste!); transfer to the bowl with the cookie crumbs.
• Sift the 1 cup powdered sugar, 2 tablespoons cocoa powder, and salt over the bowl with the cookies/pecans and whisk everything together.
• In a small bowl or measuring cup, whisk together the rum and honey until the honey is completely dissolved; add to the bowl with the cookies/pecans and mix until completely combined.
• Squeeze a bit of the mixture and if it seems a bit dry, slowly add up to 1 tablespoon of water (or more rum) so that it holds together.
• (If you find the batter extremely sticky, you can chill it for about 20 minutes before forming the balls.)
• Use a cookie scoop to form the mixture into 1-inch balls, rolling them in the palms of your hands.
• Coat half the balls in the extra powdered sugar and the other half in the extra cocoa powder.
• For ideal flavor, transfer to the fridge for 2-3 days before serving. Re-roll in the powdered sugar to fresh up.

CHOCOLATE RUM BALLS

Steps:

• Dissolve coffee granules in warm rum. Beat cream cheese, confectioners' sugar, almonds and rum mixture until blended. Stir in melted chocolate. Refrigerate until firm enough to roll, about 1 hour., Shape mixture into 1-in. balls; roll in crushed cookies. Store in an airtight container in the refrigerator, separating layers with waxed paper.

CHOCOLATE RUM BALLS I

Steps:

• In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts. Blend in corn syrup and rum.
• Shape into 1 inch balls, and roll in additional confectioners' sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners' sugar before serving.

CHOCOLATE ORANGE BALLS

Steps:

• In a food processor, combine the vanilla wafers, 2 cups of the confectioner's sugar, cocoa powder, orange juice concentrate, and corn syrup.
• Process until the cookies are ground to crumbs and mixture is evenly blended.
• Add the pecan pieces and pulse process until the nuts are finely chopped.
• Transfer the mixture to a bowl and form into 1" balls.
• Roll balls in 1/4 cup confectioner's sugar** to coat.
• Store in an airtight container in refrigerator for up to 1 month.
• **We always rolled our balls in regular granulated sugar. If we made them at Christmas time, we dyed some of the sugar green and some of the sugar red and rolled 1/2 the balls in the green sugar and 1/2 the balls in the red sugar.