Chocolate-nut rum ball

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40 min


45 Cookies

Chocolate-nut rum ball

Chocolate-nut rum ball (Photo Roberto Caruso).


  • 200-g pkg chocolate wafers
  • 1/3 cup Frangelico hazelnut liqueur
  • 1/4 cup butter , melted
  • 2 tbsp corn syrup
  • 1 cup icing sugar
  • 1/2 cup finely chopped white chocolate
  • 1/4 cup finely chopped pecans
  • 2 tbsp cocoa powder


  • Place wafers in a food processor. Pulse until finely ground. They should measure about 2½ cups (625 mL). In a medium bowl, stir liqueur, butter, corn syrup, 1 cup (250 mL) icing sugar and crumbs until evenly mixed. Stir in white chocolate and pecans.
  • Line a tray with waxed paper. Shape mixture into 1-in. (2.5-cm) balls and place on tray. In a small bowl, stir 2 tbsp cocoa powder. Roll balls in cocoa mixture until coated. Store in an airtight container with wax paper between layers. Refrigerate at least overnight or up to 2 weeks. Flavour improves as they sit.

How to melt chocolate using a double-boiler

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