Chocolate covered rum balls
are a sweet, boozy grownup treat. They make a great addition to the holiday dessert table and they are perfect for holiday cookie exchanges.
Vanilla wafer cookies
Corn syrup / honey
Dark or bittersweet chocolate chips
Walnut pieces for garnish
These rum balls are made with toasted walnuts, so I used pieces of walnut as a garnish on top. Partly because it looks nice, but also to let anyone with an allergy know to avoid them.
For a nice contrast, add a white chocolate drizzle to half of the rum balls.
It will dress up your platter a bit!
Tempering chocolate is a process used to make chocolate perfectly smooth and shiny. It keeps the chocolate at an optimal temperature so when cooled, it “snaps” when you break it.
I always melt chocolate over simmering water, unless I have a very small amount to melt. It’s easier to keep an eye on the chocolate and I don’t run the risk of burning it.
The chocolate coating goes dangerously well with these rum balls, making them taste like sweet, boozy, chocolate treats.
Get the recipe!
For more delicious recipes, visit: www.pookspantry.com
PEPPERMINT RUM BALLS