This is a delicious recipe of rum balls, coming from Romania. Romanian Walnuts Cocoa Rum Balls are not very different from the American rum balls. To tell you the truth, besides the fact that we use butter as a binding ingredient, and no corn syrup at all (which in my humble opinion makes them a little bit better), the rest of the stuff we put inside is pretty much the same.
Rum balls are very versatile, you can make them with graham crackers, but you can also use crushed vanilla wafers, shortbread cookies, digestive biscuits, chocolate wafers or even leftover cake.
When it comes to cocoa powder, we use either unsweetened natural or Dutch-processed. We like to add chopped dried fruits to the mixture, all kind of nuts( roasted are better), and can be covered in granulated sugar, coconut flakes, chocolate, sprinkles or anything else we have available around. We sometimes add in the middle a little pitted cherry, or an almond.
Roasted nuts have more flavor than raw ones, therefore the rum balls will taste better. Also these little pieces of heaven are better the next day, when all the flavors from all the ingredients have time to get friendly with each other. If you make them for a party, it is a good idea to make them with some time in advance. They keep well in the refrigerator for few weeks, in an airtight container.