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Two Sisters Times Two, Serial #42 and Chocolate Dipped Rum Balls

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Somebody’s got a sweet tooth.

But then, that should hardly be a surprise. This is after all a website dedicated to making small-batch desserts to be nibbled while reading or listening to a story. Sweet is our middle name! (Truth be told, when developing this blog we considered naming it “Sweets and Stories” but opted for Reading and Recipes.)

But even for us, the back-to-back candy recipes is a little extreme. Chalk it up to holiday fun and wishing to make something with good wow factor without wanting to heat up the oven or worry about lots of ingredients or prep time (there’s more than enough other stuff to fill our time, right?).

Plus these Chocolate-dipped Rum Balls fit right into tonight’s New Year’s Eve theme, with a touch of rum and the perfect size for a bowl set out on the coffee table or sideboard for company.

Or keep them all for yourself–one (or two) tonight, one tomorrow, one the next day, and so on. By the time you get to the end of the batch, you’ll be so far into the new year you’ll have forgotten this old one and fully embraced 2016 (or at least be writing the correct year on your checks and correspondence–the little burst of sugar and booze will help you on your way!).


rum balls

Chocolate Dipped Rum Balls

1/4 cup pecans, finely chopped

1 Tablespoon plus 2 teaspoons bourbon

2 Tablespoons unsalted butter, room temperature

heaping 3/4 cup powdered sugar

4 ounces chocolate candy coating*

Mix nuts and bourbon and allow them to soak for 6 hours, or overnight.

Once the nuts have absorbed all of the bourbon, you are ready to make the rum balls. In a small mixing bowl, cream together the butter and powdered sugar. Mix in the bourbon soaked nuts until all ingredients are well incorporated. Form the dough into 1-inch balls. Place the balls onto a plate or cookie sheet lined with parchment paper.

Melt the chocolate candy coating according to package directions. Place one rum ball on a fork and dip into candy coating. Place rum ball back onto parchment paper. Repeat with remaining rum balls.

Allow the candy coating to harden before putting the rum balls into an airtight container. Store rum balls in the refrigerator until ready to eat.

Makes 8-10 rum balls.

*Candy coating is preferred because it hardens quickly and leaves a shiny coat. If you cannot find candy coating, you can use semisweet chocolate chips and mix in a small amount of shortening. Melt over low heat and stir ingredients together.

chocolate rum balls

{Family recipe}

Two Sisters Times Two, Serial #42, audio © Jeffrey Anderson

Two Sisters Times Two, Serial #42, text © Jeffrey Anderson


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