Alex Guarnaschelli’s Chocolate Rum Balls | Alex’s Day Off | Food Network

Alex Guarnaschelli's Chocolate Rum Balls | Alex's Day Off | Food Network

Using TWO different types of chocolate, this decadent dessert is perfect for the holidays!
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Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex’s Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!

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Chocolate Rum Balls
Level: Easy
Total: 1 hr (includes cooling time)
Active: 40 min
Yield: about 2 dozen rum balls


8 ounces sliced almonds
12 ounces semisweet chocolate chips
4 ounces bittersweet chocolate
3 tablespoons honey
1/2 cup powdered sugar
2 tablespoons dark rum
1 tablespoon vanilla extract
16 to 20 ounces chocolate sprinkles
1 teaspoon coarse sea salt


Preheat the oven to 350 degrees F.

Arrange the almonds in a single layer on a baking sheet and place in the center of the oven. Toast the almonds until golden brown, 5 to 8 minutes. Let cool. Arrange the almonds on a flat surface and coarsely chop them with a large knife. Set aside.

In a medium metal bowl, combine the chocolates. Create a makeshift double boiler by filling a pot that will hold the bowl snugly with about 2 inches of water. (The bowl should not touch the water.) Bring the water to a boil, then lower the heat so that the water is simmering. Set the bowl of chocolate over the pot, stirring with a heatproof spatula from time to time, until the chocolate is melted, 3 to 5 minutes.

In a small pan, simmer the honey over medium heat until it bubbles, froths and turns amber brown, 2 to 3 minutes. Remove from the heat and gently stir the honey into the chocolate.
Use a strainer or sifter to sift the powdered sugar over the chocolate-honey mixture and stir it in, along with the almonds, rum and vanilla, until smooth.

Place the sprinkles in a cookie tin or container with a fitted lid. Roll the chocolate mixture into small balls (about 1 1/2 inches) and arrange on a baking sheet. Spill the sprinkles over the chocolates and press the sprinkles into the exterior of each to make them stick.

When all are rolled, sprinkle them with salt and store them in the container nestled in the remaining sprinkles. Refrigerate, if needed, but serve closer to room temperature.

Cook’s Note
Cook’s Note: These are so good nestled in a cookie tin of sprinkles and fished out, one by one, like little chocolate treasures. A bite of chocolate is so welcome after lots of buttery and fruity cookies and pies that often take center stage during the holidays. This is that one easy chocolate candy you want. You can make these with double the vanilla and no rum if avoiding alcohol. Don’t like salt in your chocolate? Simply omit.

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Alex Guarnaschelli’s Chocolate Rum Balls | Alex’s Day Off | Food Network

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