Chocolate Rum Balls

Make these jet-black, no-bake confections at least a week in advance to give flavors time to mellow.
Photography By Alfredo Añez | January 01, 2014


Combine wafers, pecans, powdered sugar, salt and 1/4 cup cocoa in food processor. Pulse until wafers and nuts are crumbs - it's OK if there are a few pieces the size of small corn kernels. Add rum and dark corn syrup and pulse until combined.

Sift remaining cocoa in a large bowl. Form 1-inch balls by hand and drop in bowl with cocoa. Roll around in cocoa to cover. Store in covered tin.


  • 1 package Famous chocolate wafers
  • 1 cup pecans, toasted in 350° oven for 10 minutes
  • 1/2 cup powdered sugar
  • Dash salt
  • 1/2 cup cocoa (not Dutch process), divided
  • 1/4 cup dark rum
  • 3 tablespoons dark corn syrup
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