Chocolate Rum Snowballs Recipe

Name: Chocolate Rum Snowballs
Ingredients: 1 box (11-ounce) box vanilla wafers, such as Nilla; 3/4 cup confectioners’ sugar, plus more for rolling; 2 tablespoons unsweetened cocoa powder; 1/4 cup mini dark chocolate chips or finely chopped dark chocolate; 2 tablespoons maple syrup; 1/3 cup plus 1 tablespoon rum, plus more as needed; 3 cups finely shredded sweetened coconut; 10 ounces white chocolate, chopped into small pieces

This recipe yields 24 servings and is perfect for preparing in advance. The rum balls are best made a day or more before serving to let the flavors develop. Here's how to make them:

Ingredients

1 (11-ounce) box vanilla wafers
3/4 cup confectioners' sugar, plus more for rolling
2 tablespoons unsweetened cocoa powder
1/4 cup mini dark chocolate chips, or finely chopped dark chocolate
2 tablespoons maple syrup
1/3 cup plus 1 tablespoon dark rum, plus more as needed
For Coating:
3 cups finely shredded sweetened coconut
10 ounces white chocolate, chopped into small pieces

Directions

Step 1: In a food processor, combine vanilla wafers, confectioners' sugar, cocoa powder, and chocolate chips. Pulse on and off until the mixture is finely ground.

Step 2: Add the maple syrup and dark rum to the food processor. Pulse until the mixture comes together to form a stiff yet moldable dough. If the dough feels too dry and crumbly to roll, add more rum, a little at a time, until you reach the right consistency.

Chef's Note: At this point, you can choose to roll the rum balls in confectioners' sugar. Simply roll the dough into balls, coat them, and refrigerate until ready to serve.

Step 3: Scoop out portions of the dough and roll them into smooth balls, approximately 1 to 1.5 inches in size. Place them on a plate, cover with plastic wrap, and refrigerate while you prepare the white chocolate coating.

Step 4: Place the shredded coconut in a shallow bowl and set aside for rolling.

Step 5: Set up a double boiler by placing a heatproof bowl over a saucepan of simmering water on low heat. Add all but about 20% of the white chocolate to the bowl. Let it melt without stirring until most of it has melted, and an instant-read thermometer inserted into the chocolate reads 105F (41C).

Step 6: Stir in the reserved white chocolate and mix until the coating is smooth and runny.

Step 7: Drop each rum ball into the melted white chocolate and use two forks to roll it, ensuring its evenly coated. Let the excess chocolate drip off before transferring it to the bowl of shredded coconut. Toss the ball to coat evenly with coconut.

Step 8: Using your hands, gently press the coconut into the white chocolate coating to ensure it sticks. Place the finished rum balls on a plate and repeat the process for the remaining rum balls.

Step 9: If the white chocolate begins to harden during the coating process, simply return the bowl to the simmering water to reheat it.

Step 10: Once all rum balls are coated, wrap them in plastic wrap and refrigerate until ready to serve. These rum balls taste best when made in advance and allowed to "age" for at least a few hours or even a day or more.

Chef's Notes:

You can substitute any liquor of your choice for the dark rum.
There will be extra white chocolate and coconut leftover, but youll need this excess to properly coat the rum balls.
For a more detailed guide on making the white chocolate coating, check out our recipe for Nipples of Venus, which is referenced in the video.

Nutrition Facts (per serving)

Nutrition	Per Serving
Calories	208
Total Fat	10g
Saturated Fat	6g
Cholesterol	3mg
Sodium	94mg
Total Carbohydrate	28g
Dietary Fiber	1g
Total Sugars	20g
Protein	2g
Calcium	27mg
Iron	0mg
Potassium	96mg

Author: John Mitzewich

Description: These chocolate rum snowballs put a seasonal twist on the classic rum ball, which is one of the easiest, most delicious no-bake cookies ever. For the full snowball effect, these are coated in white chocolate, then rolled in coconut, but you can also finish them more simply by rolling them generously in powdered sugar.

History of Chocolate Rum Snowballs

The Chocolate Rum Snowball is a modern variation of the classic rum ball, a no-bake dessert that has its roots in the Caribbean. Rum balls, originally made with leftover cake or cookies and rum, have long been a favorite during the holiday season, especially in the United States. The "snowball" twist, however, is a nod to winter festivities and snowy landscapes, adding a festive white chocolate and coconut coating that makes the treat both delicious and visually appealing.

Regional Characteristics

Rum balls are a common treat in many regions, but this particular variation is heavily influenced by American holiday traditions. The combination of dark rum, cocoa, and coconut is quintessentially festive, often appearing at holiday gatherings, Christmas parties, and New Year's Eve celebrations. While rum balls are popular throughout the Americas, adding white chocolate and coconut brings a distinctive American spin to this beloved dessert.

Distinguishing Features

What sets Chocolate Rum Snowballs apart from similar desserts is their combination of dark rum and white chocolate, creating a rich, sweet, and slightly boozy flavor profile. While traditional rum balls might be rolled in powdered sugar or cocoa powder, the addition of a white chocolate coating and coconut flakes makes these snowballs unique. The contrast between the smooth, creamy white chocolate and the chewy coconut provides a satisfying texture, and the dark rum adds depth to the overall flavor.

Where Are They Typically Served?

Chocolate Rum Snowballs are most commonly served during the holiday season, particularly at Christmas and New Year's Eve parties. They're a perfect addition to a festive dessert tray, offering a rich and indulgent treat that pairs well with a glass of rum or a warm holiday beverage. These sweet little bites are also popular in gift baskets or as homemade treats for friends and family, often made ahead of time to allow the flavors to mature.

Fun Facts

Rum balls are a no-bake dessert, making them an easy and quick option for holiday baking.
Though rum is a traditional ingredient, you can substitute it with other liquors such as whiskey or brandy, depending on your preference.
The name "snowballs" comes from the powdery, snowy coating of white chocolate and shredded coconut, which gives the treats their festive appearance.
Rum balls can be made up to a week in advance, which makes them an ideal treat for busy holiday schedules.

Conclusion

Chocolate Rum Snowballs are a delightful twist on a classic treat. Their unique combination of dark rum, rich cocoa, smooth white chocolate, and shredded coconut makes them a memorable addition to any holiday spread. Whether you're hosting a party or looking for a homemade gift, these indulgent snowballs are sure to impress and add a touch of festive cheer to your celebrations.

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FAQ about Chocolate Rum Snowballs Recipe

Yes, you can use any other liquor in place of rum, such as bourbon, whiskey, or brandy. Just be aware that the flavor will vary depending on your choice.

After preparing the snowballs, store them in an airtight container in the refrigerator. They can be kept for up to a week or longer, as long as they are tightly wrapped.

Yes, these snowballs are perfect for making ahead of time. In fact, they taste better after 'aging' in the fridge for at least a day or two.

You can store the chocolate rum snowballs for up to 1-2 weeks in the refrigerator, or freeze them for longer storage. Just ensure they are kept in an airtight container.

If the white chocolate starts to harden while you're coating the snowballs, simply place the bowl of chocolate back over simmering water to warm it up again. You can also add a small amount of coconut oil to thin the chocolate if necessary.

If you prefer a less sweet snowball, you can reduce the amount of powdered sugar or choose to roll the snowballs in unsweetened coconut flakes instead of the sweetened version.

Yes, you can skip the coconut coating and instead roll the snowballs in powdered sugar, cocoa powder, or even crushed nuts if you prefer.

While the recipe calls for white chocolate, you can use milk or dark chocolate for the coating if you prefer a different flavor. Keep in mind that this will alter the appearance and taste of the final product.

If the dough is too dry and crumbly, add more rum, a little at a time, until the mixture comes together and is moldable. Make sure not to add too much liquid, or the dough will become too wet.

Yes, the recipe suggests using a food processor to combine the ingredients. It helps to finely grind the vanilla wafers and evenly mix the other ingredients, making the dough easier to work with.

Comments

Kimberly Perez

03/17/2025 10:24:18 PM

One word: Mouthwatering! 😋

Adam Wilson

05/08/2023 04:42:54 AM

Chef John, I just have to say how much I love your posts. When I saw the teaser for your latest recipe, I knew it would be perfect for parties as you suggested. After watching the video on YouTube, I thought I could improvise with what we had in the pantry. Turns out, I was wrong! Lesson learned: always check your ingredients before starting. I ended up having to make multiple emergency trips to the grocery store because we were missing a few key items. Despite my improvisation, the recipe turned out great. I may have miscalculated the proportions and the chocolate mixture ended up a bit too dry. I added some butter crackers to moisten it up, and the result was still delicious. I ended up making way more cookies than expected and had to chill them before proceeding with the white chocolate coating. However, I ran into a small issue with the chocolate getting stiff halfway through the coating process. I saved the situation by adding some coconut oil to thin out the chocolate and continue coating the cookies. In the end, they turned out wonderfully. Keep sharing your amazing recipes, Chef John - we love trying them out!