What’s better than bite-sized intense, fudgy Chocolate truffles? Adding RUM! These Intense Dark Chocolate Rum Balls will become your new favourite! Plus it’s perfect for Christmas! 🙂
I cannot believe how fast the year has gone by. I find myself saying this every December but now it feels like every year goes by even faster than the previous one. Having said that I also love the fact that Christmas is almost upon us. Even though my family never really celebrated Christmas… we sort of did. And I loved it. Sound confusing? Let me quickly explain.
My earliest years were spent growing up in New Zealand. So Christmas trees and decorations were hard to miss. I wrote letters to Santa from school (although I had known the dude wasn’t real for as long as I can remember!) and received small gifts for Christmas for several years until I started school. The best part was always the family gatherings.
And then when we moved to Sri Lanka, we let go of some of those Christmas traditions. However I had a couple of cousins who still celebrated Christmas with enough fervor for all of us and we never missed their Christmas party. My uncle would always cook something awesome and invite entire families. We loved the food, the company and personally I loved that I got to have wine! It was the one day of the year the kids were allowed to have alcohol and it was a day to rejoice!
And then later even after my cousins moved away to Canada, we kept the tradition alive with some amazing Christmas meals. My mum’s ice coffee Christmaes, my dad’s BBQ Christmas, waffle Christmas, tapas Christmas and the liquid nitrogen meal Christmas are all some of the standout food and meals from past holidays. And then of course there is my mother’s AMAZING Christmas cake that my husband swears is the best thing he has ever put in his mouth and is what posterity will write songs about in the future. And I agree!
And then one year in the not so distant past I discovered something in the supermarket that changed my mother’s and sister’s Christmases for ever. Dairy-free, vegan rum balls! My mother is lactose-intolerant and my sister too although to a lesser extent. So I introduced this dairy-free version to them and the rest as they is history. 🙂
This year I decided to make my own chocolate rum balls (or truffles). I’ve never made them before, but I had a very good idea of what I wanted them to taste like,
Super fudgy with a truffle-like texture
And super easy to make.
And that’s exactly what I created with these delicious Intensely Flavoured Dark Chocolate Rum Balls!
These rum balls are made with Digestive biscuits (or Digestive cookies in American lingo) but you can easily substitute them with graham crackers if you like. Remember to process the dry ingredients together. The desiccated coconut needs to be chopped up along with the biscuits/cookies.
The texture of the biscuit “dough” is quite sticky, soft and fudgy. When it cools it becomes less sticky and soft, but still quite fudgy.
You can roll these in coconut flakes or chocolate sprinkles or crushed cookies or you can roll them in just chocolate like I have. I used milk chocolate because it gives these bitter sweet rum balls a lovely sweet edge and a crunchy shell.
These were really fun to make because I got to temper chocolate. It has been awhile since I had done this so I was excited to get my hands “dirty” again. I heated the chocolate (except for one chunk) till everything was melted. Then I added the large chunk and kept mixing it till it cooled down and heated it in a water bath to get it to the right temperature.
I wanted these to look like truffles. Not the perfectly smooth and round chocolate truffles that you often find in stores now, but what chocolate truffles looked like originally and named after. Plus it was more fun and easier this way than having to worry about a smooth surface.
It was also great fun to pour the tempered chocolate on this small marble slab we have in our apartment and then roll each rum ball/truffle in it till it was covered in a thin layer of chocolate as you can see below. I made sure that there were no bald spots left. (I love this Marble slab as it’s where I do chocolate and pastry work because of the cold surface)
I let them dry on parchment paper and then drizzled white chocolate on top. They looked beautiful that way and I didn’t want to add anything else.
- 14.5oz/ 400g biscuits/cookies (I prefer using Digestives but vanilla wafers or even graham crackers will work)
- ⅓ cup of unsweetened desiccated coconut
- 3 tbsp natural cocoa (Dutch processed will work too)
- 2 tbsp melted butter
- 6 oz / 170g bittersweet chocolate (chips or chopped from a block)
- ¾ cup plus 1 tbsp Rum
- 1-2 tbsp icing sugar (optional)
- 1lb/ 450g melted and tempered chocolate (optional)
- Desiccated coconut
- Chocolate sprinkles
- Melt the bitter sweet chocolate and butter and half of the rum in a heatproof bowl in the microwave (in 30 sec bursts) till nice and smooth. Let it cool slightly.
- In a food processor, place the biscuits/cookies, coconut, and cocoa powder and process till it resembles fine crumbs.
- Place the biscuit crumb mix in a large bowl.
- Add the chocolate and butter mix and mix with a wooden spoon until well combined (you could use a hand-held beater, but I just used my hands).
- Add the rum and mix it through until you get a slightly sticky ball of "dough".
- Taste it and add the powdered sugar if you feel you would like it sweeter.
- Knead for about 1-2 minutes until it is smooth.
- Let the dough rest and cool down. It should become less sticky and less soft but still fudgy.
- Make 1 inch balls from the dough and place them on a parchment paper.
- You can roll these in coconut or chocolate sprinkles and serve them just like that if you prefer.
- If you are coating the rum ball truffles in chocolate - you can melt candy coating wafers or temper the chocolate according to the following directions.
- Pour half of the chocolate on a cool marble slate or kitchen counter and roll each of the chocolate in the melted chocolate.
- Shake off the excess gently and place it back on the parchment paper.
- Before the chocolate coating sets - sprinkle some nuts, coconut or sprinkles. Or drizzle some white chocolate once it sets.
- Serve at room temperature or cold.
- You can store this in the fridge for at least a week in an airtight container.
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These rum balls are not for the faint hearted! They have an intense chocolate flavour from the bitter-sweet chocolate and cocoa powder. And as soon as you get past that chocolate flavour you’re hit with the warm, intense, boozy flavour of rum that starts in your mouth and then spreads everywhere! See why I called them intensely flavoured?
These would be the perfect after-dinner treat for adults during holiday gatherings. Little bite-sized morsels of rich deliciousness that are like a digestif, a dessert and a coffee accompaniment all in one.
Whether you cut it and eat it (the more civilized way) or just bite right into it (like me) it tastes absolutely amazing.
If you love cookie truffles, then you will LOVE these Bourbon Gingerbread Truffles too! Delicious spiced Gingerbread truffles, spiked with bourbon and coated in Chocolate! Plus there’s Vegan and GF options too 🙂
Here’s ANOTHER truffle recipe!! It’s got Chocolate, Beer, Pretzel AND Caramel – Chocolate Beer Truffles with Beer infused Pretzel Praline. It’s so good and another great sweet to share with your friends and family!
Usually after our Christmas meals we are pretty stuffed and end up claiming an end of the sofa or a lounge chair or someplace in the living room like Sam, my sister’s cat pictured below. This is how Sam feels after a whole can of his favourite wet food (which is a treat for him). Come to think of it, that’s exactly how we feel too after a very satisfying Christmas meal.
There’s still one more week till Christmas, and the snow has started to fall in my part of the world. It’s my first winter in the USA and I’m not so sure how I will handle the cold. I must admit through, the light snow fall from this morning (which would be considered a significant amount of snow where we lived in New Zealand) looked absolutely beautiful.
With Christmas coming up and all this chocolate and sweets in my house, I’ve started thinking about new year resolutions already. My first is to maybe cut back on the chocolate a little although that would have to wait till after Christmas. I do have a funny feeling it might be a resolution that won’t last very long though.
Come on over and connect with me on facebook, twitter, instagram, pinterest or google-plus to see how I fare with it. Next week there will be a couple more seasonal recipes so make sure you don’t miss that by subscribing to my blog below or on the sidebar with your email address. You will get all the recipes that I publish here delivered right to your inbox.
What are your favourite Christmas memories? Do let me know in the comments below.
You should check out some of the other Chocolatey desserts I created this month in time for Christmas!
Fully Loaded Rocky Road Brownies – Fudgy Chocolate Brownie topped with Chocolate ganache mixhed with all the Rocky Road Candies!
Chocolate Raspberry Bread Pudding – Creamy Custard with Chocolate Swirled Chocolate Babka and Raspberries baked right in this warm delicious winter Pudding.