No-Bake Chocolate Rum Balls
In 1986, we published The Wellesley Cookie Exchange Cookbook, compiled and edited by Susan Peery, and the book has become a classic. One bite of these delicious no-bake chocolate rum balls will make you understand why.
No-Bake Chocolate Rum Balls
Photo Credit : Michael PiazzaSince 1971, the 40 or so women of the now-famous Wellesley Cookie Exchange have gathered each December to swap dozens of Christmas cookies and recipes. In 1986, we published The Wellesley Cookie Exchange Cookbook, compiled and edited by Susan Peery, and the book has become a classic. One bite of these delicious no-bake chocolate rum balls will make you understand why.
Find more recipes for “Cookies Through the Decades.”
Yield:
3 dozen ballsIngredients
2 cups chocolate wafer crumbs
1 cup confectioners’ sugar
1 cup finely chopped toasted almonds or hazelnuts, plus more for rolling
2 tablespoons cocoa powder
3 tablespoons maple syrup
1/3 cup rum (any kind)
Instructions
In a large bowl, stir together the crumbs, sugar, nuts, cocoa, maple syrup, and rum. Form into 1-inch balls; then roll in the chopped nuts. Refrigerate until firm. Serve cold or at room temperature.
Amy Traverso
Amy Traverso is the senior food editor at Yankee magazine and co-host of the public television series Weekends with Yankee, a coproduction with WGBH. Previously, she was food editor at Boston magazine and an associate food editor at Sunset magazine. Her work has also been published in The Boston Globe, Saveur, and Travel & Leisure, and she has appeared on Hallmark Home & Family, The Martha Stewart Show, Throwdown with Bobby Flay, and Gordon Ramsay’s Kitchen Nightmares. Amy is the author of The Apple Lover’s Cookbook, which was a finalist for the Julia Child Award for best first-time author and won an IACP Cookbook Award in the “American” category.
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