Recipe by Chef John
"A proper rum ball should be a fire hazard. I hope you give these a try on your holiday dessert table!"
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stale chocolate brownies, crumbled
dark chocolate, chopped
dark chocolate, chopped
cocoa powder, for dusting
Looks like a terrific recipe. My problem is that there are never stale brownies around in our house!
Very time consuming but they were alright, need to make sure you have a good consistency with the brownies I accidently over poured so that batch wasn't that great but another with Kalhua was good
I put wayyyy toooo much alcohol.... I had to use cognac instead of rum because that's what I had. It really knocked me on my .... . I guess this dessert was more difficult than I expected it to be because things just didn't seem to go right. Used powdered sugar instead of cocoa powder - it balanced out the alcohol. I will probably not make this again for a while though it was quite good. Ridiculously indulgent though.
I got addicted to these the first time I made them! I used 8oz. of Chef John's chocolate chili cookies - took from freezer & let them dry out for a couple hours after crumbling up. They tasted fantastic! The raisins & chocolate chips really added to the flavor, and I'm craving them ever since. I'm making more now (same way) but will use brownies next time - which I will bake & dry out especially for these. (I bet any cookie or cake would work). I hope I'm not making the Chef mad - I swear I'll actually follow the recipe soon!! LOVE Chef John, his videos & recipes!! Thank you SO much!
Made the recipe as is and had problems getting the balls to harden up enough to roll. Kept them in freezer for over 2 hours with no luck. Altered recipe to 10 oz of prepared 3 day old bownies and just a smidge less than 1/4 cup rum. Worked like a charm. Also added some orange extract to the chocolate coating to add some flare. They were gone before I coud get them on the serving plate. Very easy to make with the adjustments. Thanks Chef John!
OMG! They were soooo goood! I did just as the recipe said and tada! This has instantly become our new Holiday treat for "grown ups". Hic !
I loved these rum balls much more than the traditional ones. I used spiced rum as that's what I had, I did use quite a bit, closer to 1/3c rather than a 1/4c. I agree that 4 ounces wasn't quite enough to coat them, although that could be me as I made a right mess of the coating. The key with it is to make them about 3-4 days ahead of time so the rum has a chance to mellow out a little in taste. The amount of rum in it seems more of an approximation, how much you use depends on how stale your brownies are, that may be why another reviewer had quite liquid ones, it should be a soft paste but not liquid at all. Mine weren't very stale so I crumbled them up and left them uncovered in the fridge overnight which did the trick.
Last year, I bought a grocery store bakery brownie and just let it sit out over night, worked out fine. What I did differently, was to add a tablespoon of Creme de Cacao (chocolate liquor) along with the rum, & I rolled them lightly in chocolate sprinkles just after the melted chocolate had set. Took them to a Christmas party and they were quite the hit! This year I'm making batches to add to other goodies for gifts. If you make these right, 5 stars is what you should be rating this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Holiday Rum Balls
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 43
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