I love rum balls. As a college freshman with very little spare cash, I would walk once a week to the local bakery and treat myself to a few rum balls. That has been – ahem – a few years ago, but I still remember that little pop of pleasure. Mmmm. They’re like a brownie with a kick.
Most recipes call for vanilla wafers, but I think using chocolate cake or brownies makes them more chocolate-ey (always a good thing) and, well, like a souped-up brownie. Enjoy!
1 cup finely chopped walnuts or pecans
2 Tablespoons cocoa powder
1 cup confectioner’s sugar (plus some for coating the outside)
2 cups brownie crumbs or chocolate cake crumbs
¼ cup rum
2 Tablespoons corn syrup (you can substitute honey)
Place the chopped nuts in a mixing bowl. Add the cocoa, stir, then add the sugar and stir again until everything is coated. Break the brownies into small pieces (as small as you can get them) and add. Stir in the rum and corn syrup. Put the bowl in the refrigerator for about 30 minutes to help the dough firm up. Put some confectioners sugar in a small bowl.
Shape the dough with your hands into 1-inch balls. Roll the balls in the confectioner’s sugar, then roll in your hands to spread the sugar evenly. You can use candy sprinkles instead of sugar if you’d prefer. Place the ball on wax paper. Refrigerate overnight. Then eat!