For a richer flavor, use dark rum or a spiced rum. If you prefer a less sweet coating, roll the rum balls in powdered sugar instead of white chocolate and coconut. Store the snowballs in an airtight container in the refrigerator for up to two weeks.
Chocolate Rum Snowballs
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING24 People
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VIEWS12
Embrace the winter wonderland with these delightful Chocolate Rum Snowballs! A sophisticated twist on classic rum balls, these no-bake treats are enrobed in a velvety white chocolate blanket and then generously sprinkled with coconut snow. Perfect for holiday gatherings or a cozy night in.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol3 mg
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Fiber1 g
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Protein2 g
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Saturated Fat6 g
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Sodium94 mg
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Sugar20 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a food processor, combine vanilla wafers, powdered sugar, cocoa powder, and chocolate chips. Pulse until the mixture is finely ground. (5 minutes)
02
Step
3 mins
Add maple syrup and rum to the mixture. Pulse until it forms a stiff but moldable dough. If the mixture is too dry, add more rum, a little at a time, and pulse until the proper texture is achieved. (3 minutes)
03
Step
40 mins
Scoop out portions of dough and roll into smooth balls, approximately 1 to 1 1/2 inches in size. Place them on a plate, cover with plastic wrap, and refrigerate while preparing the white chocolate coating. (10 minutes, plus 30 minutes chilling)
04
Step
2 mins
Place coconut in a shallow bowl and set aside for coating. (2 minutes)
05
Step
15 mins
Create a double boiler by placing a heat-proof bowl over a saucepan of simmering water on low heat. Reserve about 20% of the chopped white chocolate. Add the remaining 80% to the bowl and let it sit, without stirring, until almost completely melted. The temperature should reach 105 degrees F (41 degrees C). Remove from heat, add the reserved white chocolate, and stir until smooth and runny. (15 minutes)
06
Step
20 mins
Drop a rum ball into the melted white chocolate. Use two forks to roll it around until fully coated, then lift it out, allowing excess chocolate to drip off. Place the coated ball into the bowl of coconut and toss to coat. Use your hands to gently shape the ball, pressing the coconut lightly into the coating. Transfer to a clean plate. Repeat until all rum balls are coated. If the white chocolate begins to harden, place the bowl back over the hot water. (20 minutes)
07
Step
5 mins
Wrap the snowballs and refrigerate until needed. These are best made ahead and allowed to 'age' for optimal flavor development. They can be made a week or more in advance if kept tightly wrapped. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Omer Murray
Jun 24, 2025These were a hit at our holiday party! Everyone loved the rum flavor and the white chocolate coating.
Drake Grant
Jun 19, 2025Adding a pinch of sea salt to the white chocolate really elevates the flavor.
Kole Lang
Jun 4, 2025The recipe was easy to follow and the snowballs turned out perfectly! I will definitely be making these again.
Connor Olson
May 26, 2025I made these ahead of time and they were even better after a few days. The flavors really melded together.