These delicious Brownie truffles | Rum Balls are chewy on the inside with a chocolate coating on the outside. The best part is the flavor of rum in brownies. If you don’t want alcohol, use fruit juice. These delicious Brownie truffles | Rum Balls are chewy on the inside with a chocolate coating on the outside. The best part is the flavor of rum in brownies. If you don’t want alcohol, use fruit juice. Its a tradition which has been going on for few years. Two types of truffles are made every year for the Christmas get-together at our place. One with rum and other with fruit juice, for kids and people who don’t have alcohol. What I also do is keep rum balls away from all other desserts and put a tag saying Rum Ball – Contains Alcohol. Just trying to play safe.
Friends who love the flavor of rum adores it, and sometimes people who don’t consume alcohol like it too.
The best part of these rum balls are, it’s easy to put together, and you can use that leftover brownie which happens to remain every time you buy it or make it and when it’s not enough ooey gooey anymore turn them into rum balls.
INGREDIENTS
1 (18.25 ounce) package fudge brownie mix (such as Betty Crocker(TM))
2 eggs
2/3 cup vegetable oil
1/4 cup rum
1/2 cup chocolate chips (optional)
1 1/2 cups white rum, or more as needed
1 (8 ounce) container chocolate shell topping (such as Magic Shell(R))
INSTRUCTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
Combine brownie mix, eggs, vegetable oil, and water in a large bowl. Mix with a wooden spoon until well blended. Stir in chocolate chips. Spread batter into the prepared baking pan.
Bake in the preheated oven until a toothpick inserted 2 inches from the side of the pan comes out clean, 38 to 40 minutes.
Remove from the oven and let cool completely. Cut brownies into 20 squares and roll into balls about the size of a golf ball.
Pour rum into a bowl. Pour entire contents of chocolate shell topping into a separate bowl. Line a cookie sheet with waxed paper.
Submerge each brownie ball in rum for about 2 seconds, dip into shell topping to coat, and place on the prepared cookie sheet. Repeat with remaining balls. Place in the refrigerator until chocolate coating is hard, 10 to 15 minutes.
NOTES
Prep: 15 mins Cook: 40 mins Additional: 10 mins Total: 1 hr 5 mins Servings: 20 Yield: 20 brownie balls