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Oreo Rum Balls--Interesting Coating Ideas???

  • f

I made the Oreo Rum Balls. Rolling them in granulated sugar is one option. (Of course there is the option of coconut or jimmies too...)

Does anyone have any other, more creative, ideas?

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  1. LOL! I've made them twice already and the first time was with regular granulated sugar. There good, but a little messy because of the big sugar crystals. The second time (which is mellowing our as we speak) I coated in super fine granulated sugar (I got mine at Ralphs, C&H comes in a milk carton like box) and they look, taste and handle 100x better than the first run. Serious, they look like little jewels... hee... :) I am a super fine sugar convert! :)

    Another interesting coating would be with sweetened cocoa powder, so they look more like truffles. :)

    --Dommy!

    10 Replies
    1. re: Dommy!

      Tried the suggested search for midnight rum balls with no success. Help please!!

      1. re: Dommy!

        Welcome to the superfine sugar fan club!! I'm in love w/ the stuff and always use in my cake-type baked goods now...I swear it's improved my results!

        To FWF: I haven't made these balls and can't really imagine what would complement them well, but here are my random creative ideas:

        orange zest
        unusual salts or sea salt (sweet salty combo!)
        minced crystallized ginger
        chile powder

        1. re: Carb Lover

          Great ideas Carb Lover!!
          (I too only have superfine sugar in my cupboard.)

          Let me start by saying that I am not a fan of "rum balls", but my husband is. These did not change that, but I think these are better than ones made with Vanilla Wafers.

          Here is a big problem I encountered; There was an excess of moisture, such that the beautiful Scharffen Berger cocoa carefully applied to each ball became a muddy mess (This despite adding the entirety of the ground almonds, which were optional.)

          The same absorption problem happened with the other half which were covered with superfine sugar (thus had to apply twice--very labor intensive!).

          Next time I will add only 1/4 cup rum (I used Myers's dark rum). By the way, I added 1/2 teaspoon sea salt--a *much* needed addition IMO.

          I like the idea of adding chili pepper--what liquor would go best with that?

          These 'scream' for a spice--any other ideas for great spice/liquor combos?

          1. re: Funwithfood

            funny, mine came out kind of dry and I had to slosh in an extra slug of rum. I rolled them in cocoa and indeed they were a mess, but nobody seemed to mind. I also made bourbon balls with vanilla wafers which I rolled in sugar, and they were equally sloppy. As was I, as I kept snacking on "just one more" while rolling the quadruple batches.

            Ancho chile would work better than chipotle, I think.

            1. re: Funwithfood

              I rolled mine in Valrhona cocoa, and although they got a tiny bit muddy, when I dusted them with powdered sugar the next day (after they were more set up), they looked pretty good, and they needed the extra bit of sweetness to counteract that first hit of unsweet cocoa.

              1. re: Funwithfood

                Based on my reading of the recipe (and not actually making it...I'm not a rum balls fan either), would it help to just mold them, let them sit for a while to dry out and set (on counter or in fridge), and then roll in topping? You could reduce the rum, but maybe husband would protest...

                I'm not intuitive w/ pepper/liquor combos, but I would think that ancho chile, aleppo pepper, or cayenne could be combined w/ an orange liqueur of your choice. For a festive touch, you could roll other balls in ground pistachios for a red/green effect.

                The rum ball recipe looks tweakable if you interchange various liqueur, nut, and toppings combos. Have a ball!

                1. re: Carb Lover

                  I did make the batter a few days ahead and kept it in the fridge. They were really a nice consistency, but just *slightly* too moist for a fine coating (nuts or jimmies would have been fine).

                  Agree with danna that the cocao made them taste a little bitter on the tongue, not a plus for most people.

                  Carb Lover's idea of ground pistachios would be a pretty coating.

                2. re: Funwithfood

                  The too-moist issue perplexes me, especially since there are such wildly varying results.

                  I wonder if the ambient humidity affects the rum balls? I'm in Minnesota, where the air is so dry that the cat crackles when you pet him. The Oreo cookies have been sitting in this dry environment for at least a month.

                  Those of you with excess-moisture rum balls: Are you in a humid environment? Or is my theory full of holes?

                  Anne

                  P.S. I love everyone's ideas for variations!

                  1. re: AnneInMpls

                    We live in SoCal, pretty dry here.

                    Actually, I really like the consistency--really would not want them any firmer. But unlike truffles (covered with cocoa powder) rum balls are by nature more moist. Therefore, after a few hours, the cocoa begins to be absorbed.

                    Funny thing--the ones that tasted the best to me were the ones first rolled in cocoa, then when the cocoa got moist, rolled in sugar. The combo was REALLY good.

                    Thanks for sharing your recipe. The peppermint variation sounds like it would be wonderful--next year!

            2. Wait! Oreo Rum Balls? How did I miss this? Please, is there a link to this recipe?

              3 Replies
              1. re: Deenso

                Just do a site search for *Midnight Rum Balls*. I made a batch a couple of weeks ago and they are soooooo good.

                1. re: pilotgirl210

                  Try them with bourbon instead of rum. Amazing!

                2. re: Deenso

                  I had the same reaction when I saw this post at lunch. When I got home I immediately went to the computer to see if the recipe was posted on CH. I found a link.

                  Link: http://www.chowhound.com/topics/show/...

                3. m
                  midtown diner

                  sifted cocoa powder

                  1. Thanks for posting this question - I am making them tomorrow and look forward to the responses. Thanks again to whomever posted the recipe orignally. Think I will do half with rum and another bunch with Grand Marnier.

                    1. 14kt Gold edible powder- but the real thing. $21.00 for a shaker for Sur La table. Does not get absorbed like so many other things do- I did some on Sunday and they are still glistening. They look so elegant in their gold candy paper cups. Kicks the whole thing up a notch. And I used bourbon.