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Easy homemade chocolate truffles are spiked with your favorite dark rum and crunchy walnuts. The longer they sit, the more flavorful they become. These decadent Rum Balls are the perfect holiday gift!
Rich Homemade Chocolates with Dark RUm
I’m always whipping up truffles for friends and family around the holidays. I like to make a huge batch so I can gift a bunch of them and keep the rest for myself! This time I am adding some rum for an indulgent treat that tastes like they were purchased from a fancy chocolatier.
Not only are the truffles themselves full of chocolate, but they’re coated in even more velvety chocolate after they set! And as the leftovers hang out and wait to be devoured, the rum and chocolate flavors intensify, making your truffles taste even more divine. It’s impossible not to fall in love with these boozy bite-sized treats.
Can Rum Balls Get You Drunk?
You could start to feel the effects of the alcohol if you were to eat a large quantity of rum balls. Rum is quite strong, and this recipe uses three-quarters of a cup. But when you split that between the 4 dozen truffles, you won’t consume much alcohol by enjoying two or three. Each dozen contains 1 shot of rum – so as long as you’re not downing half the batch, you should be okay.
What You’ll Need
Making rum balls starts with a simple lineup of ingredients. Gather these items for the truffles and the chocolate coating:
For the Rum Balls
- Nilla Wafers: These will be ground up to form the base of the truffles.
- Walnuts: To be finely chopped with the wafers.
- Unsweetened Cocoa Powder
- Dark Chocolate Chips: Choose high-quality chocolate chips for the best flavor.
- Dark Rum: Use your favorite variety.
- Corn Syrup
- Pure Vanilla Extract
For the Coatings
- Cocoa Powder: This helps the chocolate stick to the truffles.
- Dark Chocolate Melts: I use Ghirardelli.
What is the Best Rum for Rum Balls?
Any dark rum is a great option for these truffles. Gold rum is another solid choice. Pick a rum that you enjoy drinking for fail-proof results.
How to Make Rum Truffles
This recipe requires patience rather than skill. The hardest part is waiting for everything to set so you can dig in!
Make the Rum Balls
Grind Wafers & Walnuts: Grind the Nilla Wafers into a fine crumb using a food processor or blender. Then, add the walnuts and pulse until they are finely chopped.
Add Salt & Cocoa Powder: Add the cocoa powder and the salt, pulsing to combine.
Melt Chocolate: In a separate, heat-proof bowl, melt the chocolate chips in the microwave at 50% power for 30-45 seconds at a time, stirring each time until the chocolate is completely melted.
Add Rum, Corn Syrup & Vanilla: Stir the rum, corn syrup and vanilla into the melted chocolate and mix until well combined.
Combine Ingredient Mixtures: Pour the dry ingredient mixture into the wet mixture and stir until well combined.
Chill: Refrigerate the truffle dough for 30 minutes. If you find that the mixture is crumbly, allow it to soften at room temperature for another 10-15 minutes before shaping the balls.
Shape Truffles: Use a small cookie scoop (about 2 teaspoons) to scoop out the dough. For best results, pack the chocolate into the cookie scoop. Once they’re all scooped. roll each scoop between your hands to form a ball, then place the balls onto a lined baking sheet. You might find it helpful to wear some food-safe disposable gloves, and the chocolate can get a little messy.
Add the COating
You can choose to coat these truffles either in cocoa powder or dip them in melted chocolate. I did try some rolled in chocolate sprinkles, but I much preferred the other options.
Roll Balls in Cocoa Powder: Roll each rum ball into a bowl of cocoa powder, coating them completely.
Melt Chocolate: In a microwave-safe bowl, melt the chocolate wafers at 50% power for 30 seconds at a time. You’ll want to stir frequently, every 30 seconds, and continue this process until the chocolate is melted. Reduce the microwave time as needed so the chocolate does not burn.
Coat Truffles: Work in small batches (6 at a time) and keep the remaining rum balls in the refrigerator or freezer until you’re ready to coat them. It works better if they are cold.
Use a spoon to dip the balls into the melted chocolate, covering them completely. Then, lift each ball out of the chocolate with a fork and tap the fork on the side of the bowl to remove any excess chocolate.
Chill: Place the coated truffles back onto the baking sheet and allow the chocolate to set completely in the fridge. To add an additional chocolate drizzle, do so after the chocolate coating has set.
Tips for Success
There are plenty of easy ways to ensure the success of your rum balls. These tips and tricks will give you all the advice you need to finesse them.
- Wear Gloves: I recommend wearing food-safe gloves when scooping and rolling the rum balls. They tend to get a little sticky from the warmth of your hands.
- Make the Filling in Advance: You can make the chocolate filling ahead of time and keep it chilled in the fridge until you’re ready to shape and coat the truffles. If you do this, the dough will likely need more time to sit at room temperature before it’s soft enough to scoop. If the mixture remains crumbly, pack it into the cookie scoop and press it together while you’re forming the balls.
- Melting Pot Magic: I highly recommend using a Wilton candy melting pot to liquify your chocolate. This goes for both the truffles and the coating. Not only does it melt the chocolate beautifully, but it also keeps it at the proper temperature for coating the truffles.
I personally like to stick with the truffles and the chocolate coating, plus an extra drizzle of chocolate after the coating has set. But you can also simply serve your rum balls covered in the cocoa powder – or apply one of the yummy variations below!
- Coconut Rum Balls: Instead of coating your truffles with cocoa powder and chocolate, try covering them with finely shredded coconut. If the coconut is having trouble sticking to the rum balls, roll them around in your hands to make them sticky or dab them with a tiny bit of filtered water.
- Walnut Rum Balls: You could also coat your truffles with ground walnuts instead of the extra chocolate. Any nuts will do, but I prefer using walnuts to compliment the ones inside the rum balls.
- Sprinkle Rum Balls: Using sprinkles for the coating is a great way to dress up these truffles for the holidays. Maintaining the theme with chocolate sprinkles is also nice.
- White Chocolate Rum Balls: Want your rum balls to have a sweeter flavor? Feel free to use white or milk chocolate candy melts instead of dark ones. You could also use two different kinds of chocolate for the coating and the drizzle, if desired.
How to Store Rum Balls
Keep your rum balls in an airtight container in the refrigerator. They’ll stay fresh for up to 1 week. You’ll love how the flavor enhances with time!
Can I Freeze These?
Yes, you can freeze your truffles if you’d like. Place them in a freezer-safe container and store them for up to 3 months. To prevent condensation from forming, thaw them out in the fridge for just a few hours before enjoying them. Don’t be surprised if you find yourself pulling a few of those from the freezer every so often to enjoy after dinner.Print
Easy homemade truffles are packed with chocolate, walnuts and spiked with your favorite dark rum. The longer they sit, the more flavorful they become. These decadent Rum Balls are the perfect holiday gift!
For the Rum Balls
- 1 box (11oz/311g) Nilla Wafers
- 1 cup (116g) walnuts
- 2 tablespoons (14g) cocoa powder
- ½ teaspoon salt
- 12 ounces dark chocolate chips, melted
- ¾ cup (177ml) dark rum
- 1 tablespoon (15ml) corn syrup
- ½ teaspoon pure vanilla extract
For the Chocolate Coating (optional)
- Cocoa powder for coating
- 15 ounces Ghirardelli dark chocolate melts
Make the Rum Balls
- Grind the Nilla Wafers into a fine crumb using a food processor or blender. Then add the walnuts and pulse until they are finely chopped. Add the cocoa powder and salt and pulse to combine. ‘
- In a separate, heat-proof bowl, melt the chocolate chips in the microwave at 50% power for 30-45 seconds at a time, stirring each time until completely melted. Stir the rum, corn syrup and vanilla into the melted chocolate and mix until well combined.
- Pour the dry mixture into the wet mixture and stir until well combined. Refrigerate for 30 minutes. If you find the mixture is crumbly, allow it to soften at room temperature for another 10-15 minutes.
- Use a small size cookie scoop (about 2 teaspoons) to scoop the balls and place on the baking sheet. Roll each one between your hands to form a ball.
Coat the Truffles
- Cocoa powder coating: roll each rum ball in a bowl of cocoa powder.
- For the chocolate coating: In a microwave-safe bowl, melt the chocolate wafers at 50% power in 30 second intervals; stir after each interval and continue until the chocolate is melted. Reduce microwave time as needed so the chocolate does not burn.
- Category: Dessert
- Method: No Bake
- Cuisine: American
Keywords: homemade chocolates, holiday candy, liquor filled chocolates
More Homemade Candy to Try
Homemade candy is always so fun and simple. You have to try the following recipes next!