What’s better than a booze laden rum ball? A double chocolate chunk booze laden rum ball, that’s what.
Chocolate Rum Balls
(These need to snuggle up together in the refrigerator and rest for at least 5 days before serving.)
1 1/2 Cups Pecans, finely chopped
2 1/4 Cups Finely Crushed (I used my food processor) Gluten Free/ Dairy Free Dark Chocolate, Chocolate Chunk Cookies (Pamela’s) About 2 Boxes
1/2 Cup Powdered Sugar
2 Tablespoons Unsweetened Cocoa Powder
2 Tablespoons Dark Corn Syrup
1/2 Cup Dark Rum (I used Meyer’s Dark Rum)
Extra Powdered Sugar
Place all ingredients in a large bowl and mix until fully combined.
Pour powdered sugar onto a dinner plate. Roll dough into teaspoon sized balls and place on plate of powdered sugar.
Sprinkle powdered sugar on the bottom of a medium-sized plastic or glass container. Roll rum balls around in the powdered sugar on the plate to cover and place in the prepared container.
Continue to do this with the remaining dough, layering parchment paper between each layer. Cover the container so it is airtight, and store in the refrigerator. Allow them to rest for at least 5 days before serving.