I’ve been making these chocolate rum balls for many years. Another Canadian recipe that I had to convert from the metric system to the American system. After many trials and tribulations and before the internet, I was able to convert this recipe to the American standard system of measurements. So for many years now I use the recipe measurements below.
These chocolate rum balls are quite unique. The rum gives them that extra punch. Even though it’s a ¼ cup you can taste it in them. It’s not enough though to get you drunk. So enjoy them…with the rum.
Chocolate Rum Balls/Truffles
Makes 34-50 rum balls (approximately 1” in diameter; 0.7 oz each)
4 squares unsweetened chocolate -- 4 oz (like Baker’s cooking chocolate)
8 oz Philadelphia cream cheese at room temperature
1 ½ cups ground almonds
1 ½ cups icing sugar
¼ cup rum*
1 tsp instant coffee
Melt chocolate over a double boiler. Let it cool. In the meantime, blend together the cream cheese, the ground almonds, the icing sugar, the rum and the instant coffee. Add the melted chocolate and mix. Refrigerate for a couple hours so that you will be able to form the mixture into a ball.
Once cooled take a melon scooper, dip it in water and scoop a bit of the mixture. Shape it into 1” balls and set them aside. You can dip them in your favorite coatings like icing sugar, ground almonds, chopped walnuts, cocoa, green sugar, chocolate sprinkles.
*Note: You can omit the rum altogether if you would like, and add 2 tsp. of vanilla
Nutrition Facts
Serving Size 0.653 oz (18.5g)
Amount Per Serving
Calories 76
If you try this recipe and like it please comment below. If you like what you see on this blog, feel free to follow it and share with your friends. If you have any questions post them in the comments box.
These chocolate rum balls are quite unique. The rum gives them that extra punch. Even though it’s a ¼ cup you can taste it in them. It’s not enough though to get you drunk. So enjoy them…with the rum.
Chocolate Rum Balls/Truffles
Makes 34-50 rum balls (approximately 1” in diameter; 0.7 oz each)
4 squares unsweetened chocolate -- 4 oz (like Baker’s cooking chocolate)
8 oz Philadelphia cream cheese at room temperature
1 ½ cups ground almonds
1 ½ cups icing sugar
¼ cup rum*
1 tsp instant coffee
Melt chocolate over a double boiler. Let it cool. In the meantime, blend together the cream cheese, the ground almonds, the icing sugar, the rum and the instant coffee. Add the melted chocolate and mix. Refrigerate for a couple hours so that you will be able to form the mixture into a ball.
Once cooled take a melon scooper, dip it in water and scoop a bit of the mixture. Shape it into 1” balls and set them aside. You can dip them in your favorite coatings like icing sugar, ground almonds, chopped walnuts, cocoa, green sugar, chocolate sprinkles.
*Note: You can omit the rum altogether if you would like, and add 2 tsp. of vanilla
Nutrition Facts
Serving Size 0.653 oz (18.5g)
Amount Per Serving
Calories 76
Calories from Fat 45
Total Fat 5.0g
Saturated Fat 2.0g
Trans Fat 0.0g
Cholesterol 7mg
Sodium 19mg
Total Carbohydrates 6.5g
Dietary Fiber 0.7g
Sugars 5.1g
Protein 1.5g
Total Fat 5.0g
Saturated Fat 2.0g
Trans Fat 0.0g
Cholesterol 7mg
Sodium 19mg
Total Carbohydrates 6.5g
Dietary Fiber 0.7g
Sugars 5.1g
Protein 1.5g
Merry Christmas! Enjoy!
If you try this recipe and like it please comment below. If you like what you see on this blog, feel free to follow it and share with your friends. If you have any questions post them in the comments box.
