Chestnut-marzipan rum balls

Prep 35 min
Total 1 hour 35 min
Makes 30

This article has not been rated yet.


2 cups
ground almonds
1 cup
2 100-g pkgs
roasted chestnuts, patted dry
1 tbsp
dark rum
1/8 tsp
225-g pkg
semi-sweet chocolate, finely chopped
1 tbsp
refined coconut oil
1/4 tsp
flaked sea salt, such as Maldon


  • WHIRL almonds with icing sugar in a food processor until very finely ground. Add chestnuts, rum and salt. Whirl until mixture starts to come together. Scrape into a bowl. Cover and refrigerate until marzipan is not sticky to the touch.
  • LINE a baking sheet with parchment. Scoop out 2-tsp portions of marzipan mixture. Use lightly damp hands to roll into balls. Arrange 1 in. apart on prepared sheet. Freeze until firm, about
    1 hour.
  • MICROWAVE chocolate with coconut oil in a small bowl until almost melted, 1 min. Stir until smooth.
  • USING 2 forks to hold a ball, coat with chocolate. Let excess chocolate drip off, then return to baking sheet. Immediately sprinkle with a few flakes of salt (chocolate will firm up very quickly). Repeat with remaining balls. Serve immediately or refrigerate up to 5 days.
  • Visit our Holiday Cookies page for 160 recipes


Calories 36, Protein 2 g, Carbohydrates 12 g, Fat 5 g, Fibre 1 g, Sodium 19 mg.

How to melt chocolate using a double-boiler

Recipe Collections
Latest Recipes