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Chocolate coconut rum balls

chocolate coconut rum balls - quick and easy dessert you can make ahead!

Perfect little treats made in no time!

Scale

Ingredients

Instructions

  1. In your food processor, combine the biscuits and sugar and blend until they’re finely ground, resembling a beige dust. Add the crumbs to the coconut and stir until combined.
  2. In a saucepan over high heat melt the butter. Once melted remove the pan from heat and add the chocolate. Stir until the chocolate dissolves and you get a smooth chocolate sauce. Add rum and milk.
  3. Pour the chocolate mixture over the crumbs. Stir until it is completely incorporated.
  4. At this point try to make a rum ball. If the mixture is too crumbly and you’re having trouble forming a ball add another tablespoon of milk. If the mixture is good, cover it tightly with plastic wrap or foil and chill the batter in the fridge for at least 30 minutes.
  5. Take it out once chilled and form it into small balls (about the size of a walnut).
  6. Roll the rum balls in coconut flakes or cocoa powder (sweetened).
  7. Store in an airtight container in the fridge for up to a few weeks.

Notes

I always make these with butter biscuits, but vanilla wafers would work too.

You can substitute ground chocolate with milk chocolate (that you melt with the butter) or even with hot chocolate mix (like Nesquik).

Add more rum instead of the milk to make these stronger. Alternately, you can skip the rum and add only milk if you’re making these for kids too. You could also use rum extract / artificial rum flavoring which will give you the taste but not the alcohol.

I love rum balls rolled into coconut and in cocoa. You could also roll them in chopped nuts, powdered sugar or sprinkles.

As these have to be stored in the fridge, they will harden (because of the butter). This is why I usually leave them out on the counter for about 10 minutes before serving, which brings them to room temperature and softens them a bit.