Gingerbread Rum Balls
easy recipe for boozy Christmas treats
There is just something about this time of year that makes me want a boozy holiday dessert and these Gingerbread Rum Balls are just the thing to satisfy my craving. Easy to make and great for gifting or taking to Christmas parties, these gingerbread rum balls have delicious warm spices along with vanilla and rum all enrobed in chocolate for the perfect bite.
It's the time of year when we all indulge in decadent desserts and festive treats, and one that always impresses my friends and family are these delicious and easy-to-make gingerbread rum balls. Check out the easy recipe below!
Let’s begin!
Ingredients:
15.25oz Spice cake mix, baked as directed on box and cooled
1/2 cup vanilla frosting
1/3 cup rum, light or dark
10oz white chocolate morsels, melted
10oz dark chocolate morsels, melted
Optional: Gold sprinkles
Instructions:
In a large bowl, crumble cake in pieces than add frosting and rum.
With clean hands (or use gloves)mix and press together to form a moist dough-like mixture.
Spoon a heaping teaspoon at a time then roll in hands to form a ball, then place on sheet pan covered with waxed paper. Chill for at least 20 minutes.
Working one at a time, use a fork to dip each ball into melted chocolate, then place onto waxed paper to set.
I dipped half in the white chocolate and half in the dark chocolate.
After each ball has been dipped, you may have to reheat chocolates about 20-30 seconds more and stir, then drizzle opposite color on each and then if using the gold sprinkles, immediate sprinkle those on after drizzling.
Let chocolate set at least 30 minutes before storing in an airtight container until ready to gift or serve.
How long will rum balls last? These gingerbread rum balls will keep for 2 weeks at room temperature, and you may also store in the fridge.
The inside is so soft and creamy. You can’t go wrong with dark or white chocolate, they are both a delightful bite of the holidays!
Enjoy!
💜Julie
Gingerbread Rum Balls
Ingredients
Instructions
- In a large bowl, crumble cake in pieces than add frosting and rum.
- With clean hands (or use gloves) mix and press together to form a moist dough-like mixture. Spoon a heaping teaspoon at a time then roll in hands to form a ball, then place on sheet pan covered with waxed paper. Chill for at least 20 minutes.
- Working one at a time, use a fork to dip each ball into melted chocolate, then place onto waxed paper to set. (You dip half of them in the white chocolate and half of them in the dark chocolate.)
- After each ball has been dipped, you may have to reheat chocolates about 20-30 seconds more and stir, then drizzle opposite color on each and then if using the gold sprinkles, immediate sprinkle those on after drizzling.
- Let chocolate set at least 30 minutes before storing in an airtight container until ready to gift or serve.
Notes
How long will rum balls last? These gingerbread rum balls will keep for 2 weeks at room temperature, and you may also store in the fridge.
Tip: To make an alcohol-free version, substitute the rum for 2 tbsp molasses.
Nutrition Facts
Calories
70.6Fat (grams)
3.24Sat. Fat (grams)
1.96Carbs (grams)
9.21Fiber (grams)
0.23Net carbs
8.97Sugar (grams)
6.82Protein (grams)
0.74Sodium (milligrams)
45.1Cholesterol (grams)
0.78Nutrition Disclaimer: Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.
