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Chocolate Rum Balls


Alex Guarnaschelli

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  • 4 ounces semisweet chocolate, cut into small pieces
  • 4 ounces bittersweet chocolate, cut into small pieces
  • 1 stick butter, cut into small pieces
  • 4 cups powdered sugar
  • 2 tablespoons dark rum
  • Chocolate sprinkles, for rolling


Servings 24
Cooking time 20mins
Adapted from


Step 1

In a medium bowl, combine the 2 types of chocolate and melt over a double boiler. (Or in a metal bowl over a pot of simmering water.) Whisk in the butter pieces. Whisk in the sugar and the rum.

Put the sprinkles in a bowl. Roll the chocolate mixture into small balls, about 1 1/2 inches each. Roll them in the sprinkles until they are fully coated. Store them in an airtight container.


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