These chocolate-covered gluten-free rum balls are made with gluten-free vanilla wafers and plenty of rum. This festive boozy treat will be the talk of the party!
72gramsgluten-free vanilla wafersequivalent to 24 Kinnikinnick wafers or 1 cup crushed wafers (see notes)
40gramswalnuts or pecans1/3 cup
30gramsconfectioner's sugar1/4 cup
10gramscocoa powder. unsweetened2 tsp
1/4cuprum
1tbspcorn syrupor honey
1/2tspvanilla extract
1cupchocolate chips or baking chipsI used Ghirardelli 72% cacoa dark baking chips
3tbspwhite chocolate (optional)or icing topping - see directions
Instructions
Crush the vanilla wafers and nuts into crumbs using a food processor. Alternatively, you can add the ingredients to a zip-top bag and use your rolling pin to crush the ingredients into fine crumbs.
In a large bowl, combine the crushed wafers, nuts, confectioners' sugar, and cocoa.
Add rum, corn syrup, and vanilla extract and mix well until well combined and the mixture holds together when pressed.
Line a baking sheet or tray with parchment paper. Use a teaspoon or melon baller to form the mixture into 21 small balls, placing each ball onto the parchment paper.
Place the balls in your freezer for 30-60 minutes to firm up. While the balls are chilling, melt the chocolate chips in a double boiler. Alternatively, place a heatproof bowl over a pot of simmering water and melt the chocolate. Roll the balls in the chocolate using a fork, shake off the excess chocolate, then place the coated balls onto the parchment paper. Refrigerate the balls until the chocolate hardens.
Optional Peppermint Topping: You can jazz up these ordinary chocolate-covered rum balls by adding a little icing or white chocolate topping, along with crushed candy canes.To make the white icing topping, either melt 1/4 cup white chocolate and drizzle it on top of the chocolate balls using a piping bag or combine 3-4 tablespoons of confectioners' sugar with 1 tsp of water (more, if needed) until you get a thick but pourable consistency. Drizzle the icing over the top of the chocolate balls using a piping bag, then top the wet white chocolate or icing with crushed candy canes.
Once the chocolate and icing have hardened, place the rum balls in a zip-top bag in your fridge until you're ready to serve them. They also freeze well and last for 4-6 months in your freezer.
Notes
This recipe makes 21 one-teaspoon-sized balls. You can also make 12 one-tablespoon-sized balls. You can make the balls larger if desired.If you don't want to cover your rum balls with chocolate, you can coat them in sparkling, granulated, or confectioners' sugar instead. If you can't find gluten-free vanilla wafers, use gluten-free graham crackers or shortbread cookies.Brandy makes an excellent rum substitute. Both are gluten-free spirits. Honey makes an excellent corn syrup substitute. The flavor will be slightly different, but it's sticky enough to hold the ingredients together. I used Karo corn syrup for this recipe.