Indulgent Chocolate Rum Balls with an Espresso Twist

Chocolate rum balls are stacked on each other with a bite mark on the top rum ball.

5 from 2 votes

Indulgent Chocolate Rum Balls with an Espresso Twist

These chocolate rum balls are a dream come true for dessert lovers! Each bite is a little piece of heaven, infused with dark rum and espresso powder and wrapped in crushed Oreo crumbs.

Prep Time30

Chill time1

Total Time1 30

Course: Holiday dessert

Cuisine: American

Servings: rum balls

Calories: 75kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

1 teaspoon instant espresso granules
¼ cup dark rum warmed
4 ounces cream cheese softened
1 cup confectioners' sugar
1 cup ground almonds
3 ounces unsweetened chocolate melted * (see notes)
8 Oreo cookies finely crushed

Instructions

Dissolve coffee granules in warm rum. Refrigerate until firm enough to roll, about 1 hour.
Beat cream cheese, confectioners' sugar, almonds and rum mixture until blended.
Stir in melted chocolate. (See notes below on how to melt the chocolate).
Refrigerate until firm enough to roll, about 1 hour.
Shape mixture into 1-in. balls; roll in crushed cookies.
Store in an airtight container in the refrigerator, separating layers with waxed paper.

Notes

How to melt chocolate: The key to this technique is to microwave at 30% power. This way, you can watch the chocolate melt slowly and evenly. If you microwave on full power, you risk heating the chocolate too quickly, resulting in a burnt lump. Another critical component of this technique is stirring the chocolate every 30 seconds to help incorporate it. To ensure that your chocolate comes out smooth and silky, follow these simple directions:

Place the chocolate in a small microwave-safe bowl.
Microwave for 30 seconds on 30% power. Stir well and microwave in 30-second intervals until the chocolate is completely melted and smooth.
If only a few lumps remain in the melted chocolate, microwave for only 15 seconds on 30% power.

How to get the crunch: Roll these truffle-like rum balls in crushed Oreos to get just the right amount of crunch. They can be made three days in advance and stored in an airtight container in the fridge. I also tuck some in the freezer!

Nutrition