Decadent Chocolate Rum Balls
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Serves: Approx. 2 Dozen
Ingredients
  • 20 oz chocolate sandwich cookies
  • 8 oz softened cream cheese
  • 1 tsp rum extract (or 2 tbsp rum)
  • 8 oz semi-sweet chocolate
  • 8 oz white chocolate
  • ½ cup half and half
  • ⅔ cup sprinkles
Instructions
  1. Place the chocolate sandwich cookies in a ziplock bag and zip, letting out as much air from the bag as possible.
  2. With a rolling pin, hit the cookies so that they crumble. You can also pulse them in a food processor. Once the cookies have turned into the consistency of crumbs, pour them into a large bowl.
  3. Add the softened cream cheese and rum extract or rum. Stir with a spatula until the mixture becomes a paste.
  4. Line a large baking sheet with parchment paper.
  5. Roll the cookie paste into balls approximately 1" in diameter and place on the baking sheet, leaving about ½" of space between the balls. Once you have rolled all of the balls, chill in the freezer for an hour.
  6. Pour semi-sweet chocolate and ¼ cup of half and half into a medium sized bowl and microwave for 10 seconds at a time, mixing regularly until the chocolate has melted and combined evenly with the half and half. Set aside. Repeat with the white chocolate and half and half.
  7. Divide the chocolate rum balls in half. Drop one at a time into the semi-sweet chocolate, coating all sides and remove with two spoons. Replace onto the baking sheet. Continue this until you finish coating the first half of the balls. Repeat this with the second half, only dip them in white chocolate this time.
  8. Pour sprinkles on top of the chocolate rum balls and chill in refrigerator for at least one hour.
Recipe by Chef Times Two at https://www.cheftimestwo.com/decadent-chocolate-rum-balls/