Apparently you all love balls! Rum balls of course! 😉 The Pumpkin Spice Rum Balls I posted back in October have become the number one post of all time on Tattooed Martha.. Let’s see if these chocolate rum balls can top them! Cocoa, spices, a healthy dose of Sailor Jerry Rum, and topped with festive sprinkles make these decadent boozy balls perfect for the holidays!
50 vanilla wafers
1 cup pecans
1 cup powdered sugar
¼ cup unsweetened cocoa powder
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ground ginger
¼ cup + 1-2 Tbs Sailor Jerry Rum
2 Tbs maple syrup (I like to use the sugar-free kind!)
Sugar, sprinkles, crushed vanilla wafers, or crushed candy canes can all be used for toppings!
Line a cookie sheet with wax paper and set aside.
(1.) Place vanilla wafers in a food processor and (2.) process into fine crumbs. Pour into a large bowl and set aside. (3.) Next place the pecans in the food processor and (4.) pulse until finely diced.
(5.) Add to the bowl with vanilla wafer crumbs along with powdered sugar, cocoa powder, cinnamon, nutmeg, and ginger. Stir until all ingredients are mixed. (6.) Stir in Sailor Jerry Rum and maple syrup until all ingredients are blended together. Add a tablespoon or two more of rum if mixture is too dry…and you can never have enough Sailor right?! (7.) Using a tablespoon, scoop out evenly sized portions of the mixture and roll in between your hands to form balls. (8.) Roll in sugar, sprinkles, or crushed wafers and then place on wax paper lined cookie sheet. Repeat with remaining mixture.
When finished, place the cookie sheet in the refrigerator to chill the rum balls for 1 hour.
Serve cold or at room temperature and of course.. enjoy responsibly!