While the most popular recipes on my blog are cocktail cupcakes, boozy-ness is certainly not limited to the cupcake form. A holiday favorite for many foodies is rum balls and who can blame them? They are easy to make and deliver a kick.
I found this easy rum balls recipe on Food52, which if you aren’t familiar with is a popular community-based cooking site with an impressive online provisions shop. When I started my blog a year ago, I stumbled upon Food52 via their Instagram and have been a fan ever since. The never-ending source of recipes and striking food photography continue to inspire me.
I had the pleasure of meeting co-founder Amanda Hesser twice this year, once while I was reporting at the Decoration & Design Building‘s Fall Market where Amanda spoke on a panel at the Waterworks Kitchen showroom and once again at the Food52 Holiday Market. She was well-spoken, modest and undoubtedly passionate about her career and the culinary industry. I wouldn’t have expected anything less.
The easy rum balls recipe also did not disappoint. “A proper rum ball must be dense but moist, and ideally a little gooey. It must sing with booze but shouldn’t be too sweet,” Amanda describes. Well, they certainly meet the criteria. The “pulverized” chocolate wafers are my favorite ingredient due to their Oreo-like taste and compliant character—perfect for a no-bake recipe. The rum is ideally evident and the honey acts as the glue holding it all together.
Easy Rum Balls
- 2 1/2 cups chocolate cookie crumbs best made with Nabisco Famous wafers, 1 package pulverized in a food processor
- 1 1/4 cups pecans
- 1/2 cup good bourbon or rum
- 1 cup confectioners' sugar plus additional for rolling
- 3 tablespoons unsweetened cocoa powder
- 1 1/2 tablespoons honey
In the bowl of a food processor, pulse together the cookie crumbs and pecans until the nuts are finely ground.
In a separate bowl, stir together the bourbon or rum, 1 cup confectioners' sugar, the cocoa powder, and honey. Add the mixture to the food processor and pulse until just combined. Let the dough rest, uncovered, at room temperature for 4 hours or, lightly covered, overnight. This will dry it out a little.
Use your fingers to roll the dough into balls about 1 inch in diameter. Roll the balls in confectioners' sugar. Store the balls airtight if you like them moist, or uncovered if you like them to develop a crunchy sugar crust on the outside. Sprinkle with (or roll the balls in) additional confectioners' sugar just before serving.
Recipe from Food52.