Chocolate-Walnut Rum Balls

They don't look like they're rolled in chopped walnuts. It looks like cocoa.

• Bunny

• Thousand Islands

• 10/20/2021

I have been making thus Epicurious recipe exactly as directed for about 20 years with great success. Many many people LOVE THEM...Even some Bishops!!

• eshimek6929

• Macon, GA

• 12/9/2019

I found this recipe in my Mom's recipe box she gave me many years ago before she passed away. It was torn out and I wanted to find where this recipe originated. By the speed of the internet, here it is. I found, the chocolate was a bit grainy as the granulated sugar did not get a chance to melt because these are not baked. Next time: I will microwave the chocolate chips and add 2 teaspoons of espresso powder, use Spiced rum, use confectioners sugar in the mix, use shortbread cookies (Pepperidge Farm shortbread cookies are very good) as crumbs, use finely ground pecan pralines, roll in vanilla sugar and then refrigerate the balls for a day to let the rum meld with the chocolate. I will use a hand mixer instead of a hand whisk to get a finer texture.

• lorrainesfav

• Land O Lakes, Florida

• 12/22/2018

Love this recipe but only gave it three forks because the granulated sugar left them grainy. I think I will try cocoa powder next time instead. I also dipped some in dark chocolate after they had been chilled and it added a nice dimension.

• C2arc

• 12/24/2016

I've made these a number of times as written but this year I'll be making a batch with ginger snaps (the really sharp gingery British type) mixed with a bit of the vanilla wafer and half rum mixed with cinnamon schnapps. Rolling it in straight sugar. We'll see how that tastes. : )

• yigenuren

• Edmonton

• 12/8/2016

I use shortbread cookies in lieu of wafers. Real butter makes all the difference in these. Next, I use confectionary sugar, not granular. Another structural difference that improves on this recipe. If I make rum balls, I use Meyers Rum, a dark rum. Usually, I make bourbon balls so I use a top shelf whiskey that I prefer. I also make sure that the powdered cocoa I use is dutch processed. Quality ingredients are key. I rate this recipe 2 forks because it uses wafers and wafers are yucky, processed cookies, nothing more. Start with a structurally sound foundation and you can build whatever you like. Wafers aren't that. Shortbread is.

• chcontreras

• 11/20/2016

Added kosher salt then rolled in crushed candy canes. Big xmas hit!

• kellypagnac

• Portland, OR

• 12/21/2015

I made these for a New Year's eve party and they were a hit. I used the rum and chocolate as directed. I substituted a lb. package of mint oreo cookies chopped up in a blender. And to absorb some of the excess liquid, I added a little nutrition back in - ~1/3 - 1/2 c of blenderized Cheerios. Nothing else needed as to sugar, corn syrup, or nuts.

• GC0110

• Wilmington, NC

• 1/1/2015

Recipie is too wet. Added 1.75 cups of the dry ingredients (wafers and nuts) and still wet but made it work anyway. Chilling 30 minutes maybe would have helped

• twodgl

• Redondo Beach, CA

• 12/12/2014

Did everyone use granulated or confectioners sugar? I used granulated and they came out grainy. I like the flavor.

• lissawolfe

• Brooklyn, NY

• 12/9/2014

Try using Malibu coconut rum, for an added flavor element; ends up tasting like a macaroon!

• Glitterlust

• Seattle

• 10/7/2014

这些朗姆酒球是美味又简单!我离开了dough in the fridge for 5-10 minutes to harden a little before shaping the balls. Also I rolled them in dessicated coconut.

• Angie101

• Australia

• 2/8/2014

These are so easy and so good. This year, I used a mix of Ginger Snaps and Vanilla wafers and Rum and it was great. Next year I might go with all Ginger Snaps. I rolled them in Turbinado sugar.

• Anonymous

• New Haven CT

• 12/31/2012

Have made this recipe and other rum or bourbon ball recipes over the years and this one is a favorite as is, ingredients-wise. One of the best things I learned from other recipes though, is to let the dough sit for about 10 minutes before shaping the balls - this lets the stickiness subside as the cookie crumbs fully absorb the moist ingredients. Then they go together without sticking so much to your fingers. Next, put the balls directly into an airtight container and store a few days to both mellow out the alcohol but also preserve the effect (won't allow too much of the alcohol to evaporate) I've never refrigerated rum balls, but might if I was hoping to store them for more than a week. In a pinch I have served these the same day as making them and the rum is a bit sharp. A variation that's fun is to roll some of the balls in finely shredded coconut, some in a cocoa-powdered sugar mix, and some in the plain sugar. Makes for a pretty presentation to have the variety.

• Anonymous

• Sausalito, CA

• 12/21/2012

I've been making these every Christmas for years. I've substituted Jack Daniels, Bourbon or Brandy for the rum. I've subbed Trader Joe's vanilla or choc cat cookies for the wafer cookies. They tasted great regardless of which combination used. You almost can't mess this up!

• buckeroo7

• NJ

• 12/18/2012