Chocolate Rum Balls {No Bake}
Easy no bake chocolate rum balls recipe, homemade with simple ingredients. These truffles are full of Oreos, dark rum and covered in melted white chocolate. This is truly a classic, old fashioned Christmas candy!
Christmas is coming soon and with it comes all the delicious sweets! This recipe is no exception. The rich flavors and delectable texture of smooth truffles is something you’ll wan to share with all your family and friends this holiday season. In fact, these also make great gifts and this easy idea to Package Edible Gifts can help you do it well! You may also want to add in Oreo Truffles (Oreo Balls).
How to make easy rum balls recipe from scratch?
- Mix ingredients in large bowl– This includes Oreo crumbs, walnuts, and heavy cream.
- Stir in rum- Very slowly.
- Make balls- And place them on a cookie tray.
- Chill- Until firm.
- Dip balls– In white chocolate.
- Let chocolate set– Until hard
- Drizzle– Melted semisweet chocolate on top.
- Refrigerate– For a few days to allow flavors to deepen.
Traditional rum balls candy
The old fashioned version is typically made with vanilla wafer cookies or graham crackers and not Oreos. That can be done in my recipe too. Additional liquid, such as rum or heavy cream, will need to be added, though, because these cookies don’t have Oreo’s creamy center, which adds moisture.
Can rum balls get you drunk?
No, not likely. There is such an insignificant amount of rum in each truffle you would not get drunk unless maybe you ate all 40 of them by yourself!
Variations for rum truffles
Rum balls without rum-Replace rum with 2 tsp rum extract or vanilla extract. Obviously, you will need to mix in more heavy cream.
Heavy cream substitute– If you don’t have heavy cream, you can use evaporated milk or a mixture of milk or half-and-half.
Try other nuts– I used walnuts in this recipe, but you can also use pecans, cashews, almonds.
Add extracts– You can use rum, vanilla, almond, or another one of your favorite extracts to change up the flavor.
Add some bourbon– You can substitute all or just a little of the rum for bourbon, adding a new taste.
Add shredded or desiccated coconut- This adds a nice texture.
Tips and techniques for chocolate rum balls with Oreos
What type of rum to use? Use dark, because it has a bolder flavor that will stand out more.
Do you need to dip in melted chocolate?– This is not required. You can just roll them in chocolate sprinkles or sanding sugar, which is a classic decorating choice.
Nuts must be finely chopped- Or pulsed in food processor, otherwise the chunks will be too large and the wet to dry ratio will be changed, making for a chunky mixture that is hard to work with.
Measure properly– Because this will help to get the right texture instead of a dry or wet mixture that needs to be doctored.
Keep a close eye on the quantity of rum being used– Give it a couple of minutes to get absorbed into the dry Oreo crumbs before adding more or else you will end up with a sticky mess.
How to fix dry mixture? Mix in some more liquid (e.g. heavy cream or rum).
How to fix wet and sticky mixture? Mix in some more Oreo cookie crumbs.
Must chill in fridge for 24-48 hours- Because it allows the rum flavors to become more prominent and the overall flavors to really develop into a delicious treat.
Let dry crumbs to absorb the liquid– Please don’t rush on adding extra liquid without giving the rum a chance to fully get absorbed. You should finally end up with a cookie dough-like consistency that’s not too sticky and can easily be rolled into balls.
Storage
Fridge- Leftovers can be stored in a sealed container in the fridge for up to 5 days.
Freezer- Store in an airtight container for up to 1 month. Thaw in fridge and enjoy.
More easy Oreo desserts
- Fudgy Oreo Brownies
- Mini Oreo Bites {No Bake}
- Snowman Cookies {Snowman Oreos}
- No Bake Oreo Pie
- Oreo Cupcakes {With Cake Mix}
- Easy Chocolate Oreo Cake Recipe
- Chocolate Covered Oreos (Dipped Oreos)
Chocolate Rum Balls
Ingredients
- 3 cups Oreo crumbs, Use Original and not double stuffed Oreos, Pulse them in a food processor until you have fine crumbs
- 1.5 cups Walnuts , Finely chopped or ground
- 1-2 tbsp Heavy cream
- 1/4-1/3 cup Dark rum
- 3 cups Melted white chocolate, Can be replaced with semisweet chocolate too
- 1/2 cup Melted seminisweet chocolate, For drizzling on top, Optional
Instructions
- Mix until you have a crumbly mixture.
- Mix in rum. Start with 1/4 cup and only add more, if necessary. It takes a few minutes for the dry crumbs to absorb the liquid. Please don't rush on adding extra liquid without giving the rum a chance to fully get absorbed. You should finally end up with a cookie dough- like consistency that's not too sticky and can easily be rolled into balls.
- Scoop out small portions of the mixture and roll into small balls.
- Note: if mixture is too dry and crumbly, mix in some more liquid (e.g. heavy cream or rum). If mixture is too soft and "wet", mix in some more Oreo cookie crumbs.
- Place them on a cookie tray, lined with wax paper or parchment paper.
- Chill in freezer for about 20-30 minutes so they become firm and easy to dip in melted chocolate.
- Remove from freezer and dip each ball in a bowl of melted white chocolate.
- Place them on a cookie tray, lined with wax paper or parchment paper.
- Refrigerate for 1-2 days before serving because it allows the rum flavors to truly develop and deepen. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 5 days.
