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Traditional German Rum Balls

Delightful chocolatey bites that can be prepared healthier, perfect for satisfying cravings during the holidays.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: German
Calories: 100
Ingredients Method Notes

Ingredients
  

For the mixture
  • 7 oz semi-sweet chocolate, melted Use high-quality chocolate for best results.
  • ¼ cup unsalted butter, softened
  • ¾ cup powdered sugar Can substitute with a sugar substitute for a healthier option.
  • 1 cup almond or hazelnut meal For a low-carb version, substitute almond meal with whey protein powder.
  • 3 tbsp dark rum or rum extract
  • 1 tsp vanilla extract
For coating
  • Cocoa powder For coating.
  • Powdered sugar For coating.
  • Chocolate sprinkles For coating.
  • Crushed nuts For coating.

Method
 

Preparation
  1. In a microwave-safe bowl or double boiler, melt the semi-sweet chocolate. If using a microwave, heat it in 30-second intervals, stirring in between until smooth. Let it cool down slightly.
  2. In a mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.
  3. Add the cooled melted chocolate, dark rum, and vanilla extract to the creamed mixture. Mix until well blended.
  4. Carefully fold in the almond or hazelnut meal until just combined.
  5. Cover the bowl with plastic wrap and refrigerate the mixture for about 30 minutes. This will help it firm up for easier rolling.
Forming and Coating
  1. After chilling, use your hands to shape the mixture into small balls (about 1 inch in diameter).
  2. Roll each ball in cocoa powder, powdered sugar, chocolate sprinkles, or crushed nuts, according to your preference.
  3. Place the coated rum balls on a baking sheet or plate and chill in the refrigerator for at least 1 hour to set.

Notes

To maintain portion control, serve rum balls individually. They can be paired with fresh fruits like strawberries or blueberries for added fiber. Store leftovers in an airtight container in the refrigerator for up to two weeks.