Chocolate Rum Snowballs

Rum balls are a classic holiday treat beloved for their rich flavor and boozy kick. These bite-sized delights are a simple but decadent mix of crushed cookies, cocoa, nuts, and a generous splash of rum. Their sweet, spiced aroma and festive appearance make them a staple of cookie trays and gift boxes.

While the exact origin of rum balls is a bit hazy, these boozy confections likely emerged in Europe sometime during the 19th century. It’s believed they evolved as a creative way to use up leftover cake scraps and other sweet crumbs. With their blend of pantry staples and a dash of rum for both flavor and preservation, they easily became popular.

The “snowball” variation puts a snowy spin on traditional rum balls. Instead of a powdered sugar coating, these festive treats get rolled in fluffy coconut and often feature a drizzle of melted white chocolate. This snowy exterior adds both visual appeal and a delightful textural contrast to the rich, dense center.

Rum balls, in all their variations, are a testament to simple indulgence. Whether you prefer the classic powdered sugar finish or the wintery twist of the snowball version, these little sweets perfectly embody the cozy, celebratory spirit of the holiday season. Their ease of preparation and incredible flavor mean they’ll always remain a favorite way to add a touch of cheer to any gathering.

Ingredients List

Necessary Ingredients

• 1 (11-ounce) box vanilla wafers – These form the crispy, sweet base of the rum balls.
• 3/4 cup confectioners’ sugar – Adds sweetness and helps bind the dough.
• 2 tablespoons unsweetened cocoa powder – Provides the classic chocolate flavor.
• 1/4 cup mini dark chocolate chips, or finely chopped dark chocolate – Adds extra chocolatey depth and texture.
• 2 tablespoons maple syrup – Sweetens and creates a richer flavor profile.
• 1/3 cup plus 1 tablespoon dark rum, plus more as needed – The star ingredient! Provides a warm, boozy flavor and helps create the perfect dough consistency.

For Coating:

• 3 cups finely shredded sweetened coconut – Creates the signature “snowball” look and adds a tropical touch.
• 10 ounces white chocolate, chopped into small pieces – Provides a sweet, creamy coating and visual contrast.

Optional Variations

• Liquors: Substitute rum with bourbon, brandy, or flavored liqueurs (orange, coffee, etc.).
• Coatings: Use chopped nuts, sprinkles, or colored sanding sugar instead of coconut.
• Additions: Chopped dried fruits, spices like cinnamon or ginger, a pinch of salt.

Step-by-Step Instructions

1. Crushing the Wafers and Mixing Dry Ingredients

• Place vanilla wafers, confectioners’ sugar, cocoa powder, and chocolate chips in a food processor.
• Pulse in short bursts until the mixture resembles fine crumbs. Don’t overprocess, or you’ll end up with a paste.

2. Incorporating Maple Syrup and Rum for the Dough

• Add maple syrup and rum to the dry ingredients.
• Pulse again in short bursts until a stiff, moldable dough forms.
• If the dough is too dry, add a tiny bit more rum and pulse again. Repeat only if necessary until the dough holds together when pressed.

3. Rolling and Coating Techniques for Snowballs

• Scoop out 1 to 1 1/2-inch portions of dough and roll them into smooth balls.
• Place the rolled balls on a plate, cover with plastic wrap, and refrigerate while you prepare the coating.

4. Tips for Melting and Tempering White Chocolate

• Fill a small saucepan with about an inch of water and bring to a simmer over low heat.
• Place a heatproof bowl over the simmering water (don’t let the bowl touch the water).
• Add roughly 80% of your chopped white chocolate to the bowl. Let it melt without stirring until almost fully melted.
• Remove the bowl from heat. Add the remaining 20% of chocolate and stir until the mixture is smooth and glossy. This helps temper the chocolate for a snappy coating.

5. Coating the Snowballs

• Place the shredded coconut in a shallow bowl.
• Working one at a time, drop a chilled rum ball into the melted white chocolate.
• Use two forks to gently roll the ball around until it’s fully coated.
• Lift the ball out, letting excess chocolate drip back into the bowl.
• Drop the coated ball into the coconut and toss to coat evenly.
• Gently press the coconut onto the ball with your hands to create a compact “snowball” look.
• Place the coated snowball on a plate or baking sheet lined with parchment paper.
• Repeat with the remaining rum balls. If the chocolate starts to thicken, simply place it back over the simmering water briefly.

Chef’s Note: For classic rum balls, skip the white chocolate and coconut. Simply roll the chilled dough balls in confectioners’ sugar. Store in an airtight container in the refrigerator.

Nutritional Information

Serving Size: One snowball

• Calories: 210
• Total Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 5mg
• Sodium: 45mg
• Total Carbohydrates: 27g
• Dietary Fiber: 1g
• Total Sugars: 22g
• Protein: 2g

Please Note: Nutritional values are approximate and can vary depending on specific ingredients and portion size. This information should be used as a general guide.

Important Considerations:

• Chocolate rum snowballs are a high-calorie, high-sugar treat.
• They contain alcohol, making them unsuitable for children and those who avoid alcohol.
• Enjoy these festive treats in moderation as part of a balanced diet.

Serving and Pairing Suggestions

• Holiday Festivities: Chocolate rum snowballs are a natural fit for holiday dessert platters, cookie exchanges, and festive gatherings. Their richness and boozy kick make them a special treat for adults.

• Gift Giving: Packaged in a decorative box or tin, these snowballs become a thoughtful and delicious homemade gift.

• Dessert Boards: Create a fun and indulgent dessert board with snowballs, other holiday cookies, dried fruit, and assorted nuts.

• Drink Pairings: Enjoy with a chilled glass of eggnog, a classic hot chocolate for a double chocolate treat, or a strong coffee to cut through the sweetness. For a boozy twist, pair them with a spiced rum cocktail or a creamy coffee liqueur.

• Beyond the Holidays: While perfect for the festive season, don’t limit yourself! Chocolate rum snowballs are a delightful indulgence any time of year.

FAQs

Q: How should I store chocolate rum snowballs for maximum freshness?

A: Store your snowballs in an airtight container in the refrigerator. They’ll keep well for up to a week, and often taste even better after a few days as the flavors meld. For longer storage, they can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.

Q: My rum ball dough is too crumbly/too wet. How can I fix it?

A: If the dough is too dry, add a tiny bit more rum, starting with a teaspoon at a time, and pulse until it comes together. If the dough is too wet, incorporate a tablespoon or two of additional powdered sugar.

Q: How can I get perfectly round rum balls?

A: After the initial scooping and rolling, chill the dough for about 15 minutes. This will make the dough firmer and easier to shape. Then give them a final roll between your palms for a smooth, round finish.

Q: Can I make rum balls without alcohol?

A: Yes! Substitute the rum with strong brewed coffee, orange juice, or a non-alcoholic rum alternative. Consider adding a touch of vanilla or almond extract for extra flavor.

Q: Can I decorate the snowballs differently?

A: Absolutely! Get creative! Instead of coconut, try chopped nuts or festive sprinkles. Drizzle extra melted chocolate over the top for a decorative touch.

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