How long do chocolate rum balls last?

Chocolate rum balls can be stored in an airtight container in the refrigerator for up to two weeks . Their flavor actually improves after a day or two, as the rum has more time to meld with the other ingredients. For longer storage, freeze them for up to three months and thaw in the fridge before serving.

Can I make chocolate rum balls without alcohol?

Yes, you can easily make alcohol-free chocolate rum balls by substituting the rum with orange juice, apple cider, or even chocolate milk. The taste will change slightly, but they’ll still be delicious and perfect for kids or anyone avoiding alcohol.

Why are my rum balls too dry or not holding together?

If your chocolate rum ball mixture is too dry or crumbly, it's likely due to not enough moisture from the rum or corn syrup. Add an extra teaspoon of either, a little at a time, until the mixture sticks together when pressed. Make sure your cookie crumbs aren’t overly dry, as this can also affect the texture.

Chocolate Rum Balls – Best No-Bake Dessert Ever

Name: Chocolate Rum Balls
Prep time: 20 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 1/2 cups crushed vanilla wafer cookies: Provides the base and texture.; 1 cup finely chopped pecans or walnuts: Adds crunch and nutty flavor.; 1 cup powdered sugar: Sweetens the mixture and used for coating.; 2 tablespoons cocoa powder: Adds rich chocolate flavor.; 1/4 cup dark rum: Gives the dessert its signature boozy warmth.; 2 tablespoons light corn syrup: Binds the mixture and adds chewiness.; Extra powdered sugar for coating: Gives the rum balls a festive, snowy appearance.

Description

These Chocolate Rum Balls are a rich, no-bake dessert perfect for the holidays or any time you’re craving a sweet treat with a boozy kick. Made with crushed vanilla wafers, nuts, cocoa, and dark rum, they’re easy to prepare and even easier to devour.

Ingredients

Scale

1 1/2 cups crushed vanilla wafer cookies: Provides the base and texture.
1 cup finely chopped pecans or walnuts: Adds crunch and nutty flavor.
1 cup powdered sugar: Sweetens the mixture and used for coating.
2 tablespoons cocoa powder: Adds rich chocolate flavor.
1/4 cup dark rum: Gives the dessert its signature boozy warmth.
2 tablespoons light corn syrup: Binds the mixture and adds chewiness.
Extra powdered sugar for coating: Gives the rum balls a festive, snowy appearance.

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Instructions

In a large mixing bowl, combine the crushed vanilla wafer cookies, chopped nuts, powdered sugar, and cocoa powder. Mix thoroughly.
Add the dark rum and light corn syrup to the dry ingredients. Stir until the mixture is evenly moistened and holds together when pressed.
Using your hands, shape the mixture into small balls, about 1 inch in diameter.
Roll each ball in powdered sugar until fully coated.
Place the coated rum balls on a parchment-lined tray.
Refrigerate for at least 1 hour before serving to allow them to firm up.

Notes

Use high-quality dark rum for best flavor.
For a stronger rum flavor, let the balls rest overnight before serving.
Store in an airtight container in the refrigerator for up to 2 weeks.
Can be frozen for longer storage—thaw in the fridge before serving.
For variation, roll in shredded coconut or sprinkles instead of powdered sugar.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 ball
Calories: 85 kcal
Sugar: 9 g
Sodium: 20 mg
Fat: 4.5 g
Saturated Fat: 1.5 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 0.5 g
Protein: 1 g
Cholesterol: 0 mg