A holiday cookie recipe from my mother that I have cherished each and every Christmas were rum balls. They always seemed to serve as the start to the holiday season, decadent chocolate delights with a touch of booze. I have tried a few other rum ball recipes online, but always end up disappointed and missing my mother’s. This year, I asked her for her secret recipe and added my own personal twist… I changed the rum to some Bulleit Bourbon.
- 10 oz. evaporated milk
- 1 cup semi-sweet chocolate chips
- 5 cups of chocolate chip cookie crumbs, homemade are best if you have time
- 2 cups of coarsely chopped pecans
- 1 cup powdered sugar, sifted
- 8 oz of good bourbon, 5 oz if you don’t like them to be so boozy
In a heavy bottom pot or double boiler, combine the milk and chocolate over low heat. Stir constantly until well combined and melted together. Remove from the heat.
Combine the cookie crumbs, chopped pecans, and powdered sugar in a large bowl until evenly mixed. Add in the bourbon and mix well. Then add in the chocolate mixture from the stove And stir until well combined. Cover and refrigerate for 1 hour.
Once the mixture has chilled, roll by hand into small balls and roll in your choice of topping. Traditionally, my mom made them rolled in confectionary sugar–but I like to mix in some sprinkles as well for a beautiful platter.
Bon appetito! I hope this recipe brings you joy this holiday season.