These easy-to-make gingerbread rum balls are great for gifting or taking to Christmas parties. They have delicious warm spices along with vanilla and rum all enrobed in chocolate for the perfect bite.
15.25ozSpice cake mixbaked as directed on box and cooled
1/2cupvanilla frosting
1/3cuprumlight or dark
10ozwhite chocolate morselsmelted
10ozdark chocolate morselsmelted
Optional: gold sprinkles
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.
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.