Sugar Free Rum Balls
This Sugar Free Rum Ball recipe is the quintessential holiday recipe. I reimagined a classic holiday treat sugar free. A little bit truffle, a little bit rum ball, rich, delicious, and decadent.
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Equipment
- Heat proof bowl
- Medium saucepan
- Cookie sheet
Ingredients
- 10 ozs chocolate cookies crushed, sugar free
- 1 cup chocolate chips sugar free
- 2 tbsp butter
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/4-1/3 cup white rum
- assorted sprinkles or colored sugars for coating
Instructions
- Add chocolate cookies to the bowl of a food processor and pulse until you have fine crumbs. If you don't have a food processor, place cookies in a zipper plastic bag and crush with a mallet or rolling pin.
- Set sugar free chocolate chips in a large heat-proof bowl.
- Combine heavy cream and butter in a medium saucepan and heat over low heat until the edges just begin to bubble. Do not let boil or you will have a mess.
- Pour hot liquid over chocolate chips.
- Allow to rest for a few minutes and then stir until smooth.
- Mix in vanilla and rum and stir to combine.
- Stir in cookie crumbs.
- Roll mixture into 1-inch balls. Coat in sprinkles or sugars.
- Place on a cookie sheet and put in the refrigerator to harden, about 30 minutes.
- Store covered in the refrigerator for up to two weeks.
Notes
If you don't have sugar sensitive, you can use ingredients with sugar.
If the mixture is too soft to roll, place it in the refrigerator for a little bit. I like to check it at twenty minutes and then every ten minutes after. if it gets too hard it will be difficult to roll.
If the mixture is too soft to roll, place it in the refrigerator for a little bit. I like to check it at twenty minutes and then every ten minutes after. if it gets too hard it will be difficult to roll.
