I hide the plate of Rum Balls Without Nuts at the back of the cupboard because my chocolate cake based version has made Mr Magpie a devoted fan who refuses to share.

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I take rum balls seriously around here because Mr Magpie adores them. I usually use crumbled chocolate cake and dark rum, and the result is shockingly like a Rum Truffles Recipe turned into handheld mischief.

They’re rich, cakey, and a little boozy, not the nut-packed things you get at fairs, and somehow way more addictive. I bring them to holidays and folks whisper Chocolate Cake Rum Balls like it’s a secret password.

I can’t help it, I always polish off one or two before guests arrive. They roll into glossy little spheres that hide their sinful center, and you’ll probably make them again.

Ingredients

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Crumbled chocolate cake: adds texture and bulk, mostly carbs and some fat, uses leftovers.
Powdered sugar: makes it sweet, mostly simple carbs, no fiber, watch portion sizes.
Unsweetened cocoa powder: rich in antioxidants, adds chocolate flavor and slight bitterness.
Butter: gives richness and binds, mostly saturated fat so use in moderation.
Dark rum: adds warmth and depth, a little alcohol evaporates, flavor stays behind.
Vanilla extract: rounds the flavors, adds sweet aroma without extra sugar.
Dark chocolate coating: optional, boosts cocoa intensity, adds fat and more decadent texture.
Desiccated coconut: for rolling, adds fiber and chew, but also extra calories.

Ingredient Quantities

I usually use about 200g crumbled chocolate cake (about 2 cups) — leftover cake works great

3/4 cup (90g) powdered sugar, sifted

1/4 cup (25g) unsweetened cocoa powder, plus extra for rolling

2 tablespoons (30g) unsalted butter, softened

3 to 4 tablespoons (45 to 60ml) dark rum, or to taste

1 teaspoon vanilla extract

pinch of fine salt

100g (3.5 oz) dark chocolate, melted, for coating or drizzling optional

1/2 cup desiccated coconut or sprinkles for rolling optional

How to Make this

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1. Put about 200g crumbled chocolate cake into a large bowl, add 3/4 cup (90g) sifted powdered sugar, 1/4 cup (25g) unsweetened cocoa powder and a pinch of fine salt, then toss or break up any big bits so it all looks even.

2. Add 2 tablespoons (30g) softened unsalted butter and 1 teaspoon vanilla extract, then start mixing with a spoon or your hands until the crumbs are evenly coated.

3. Pour in 3 tablespoons (45ml) dark rum and mix; taste and add up to 1 more tablespoon (to total 3 to 4 tablespoons) if you want it boozier. If it feels too dry add a little more rum, if it’s too wet add a bit more cake or powdered sugar.

4. Knead the mixture briefly with your hands until it comes together into a moist dough that holds when squeezed. If you have a food processor you can pulse everything for a finer texture.

5. Cover and chill the dough in the fridge for 20 to 30 minutes so it firms up and is easier to roll.

6. Scoop tablespoon-sized portions and roll between your palms into balls, placing them on a baking sheet lined with parchment. If your hands get sticky moisten them slightly or rub a tiny bit of butter on your palms.

7. For a simple finish roll the balls in extra unsweetened cocoa powder, or in 1/2 cup desiccated coconut or sprinkles if you want them festive.

8. For a chocolate coating melt 100g (
3.5 oz) dark chocolate either in 20 to 30 second bursts in the microwave stirring between bursts or over a double boiler, then dip each ball, tap off excess and set on parchment. Or drizzle the melted chocolate over the balls with a spoon.

9. Chill the finished rum balls until the chocolate sets, then store in an airtight container in the fridge for up to two weeks or freeze for longer. Let them warm to room temperature about 10 to 15 minutes before serving so they’re soft and chocolatey.

Equipment Needed

1. Kitchen scale or measuring cups and spoons, cause the recipe uses grams and cups
2. Large mixing bowl for the cake crumbs and mix
3. Sifter or fine mesh sieve for powdered sugar and cocoa
4. Wooden spoon or rubber spatula for mixing, and your hands for kneading
5. Food processor (optional) if you want a finer crumb texture
6. Baking sheet lined with parchment paper for rolling and setting the balls
7. Small microwave safe bowl or a heatproof bowl plus a small saucepan for melting chocolate
8. Refrigerator or a chilled spot to firm the dough and set the chocolate

FAQ

Q: How much rum should I actually add, can I use less or none? A: Start with 3 tablespoons, taste and add up to 4 if you want it stronger. Use less if you plan to serve to kids or those sensitive to alcohol, or swap with strong coffee or a teaspoon of rum extract for the taste without all the booze.

Q: What if I don't have leftover cake, can I still make these? A: Yes, crush plain chocolate cake, or use about 2 cups of crushed chocolate cookies or graham crackers as a substitute. You might need to tweak the rum or powdered sugar a bit so the mix holds together right.

Q: My mixture is too wet and won't form balls, what do I do? A: Chill it in the fridge for 20 to 30 minutes to firm up, then try again. If still wet add a little more sifted powdered sugar or cocoa, a tablespoon at a time, until it holds. Don't overdo the butter or rum or they'll never set.

Q: Do I have to coat them in melted chocolate? A: No, coating is optional. You can roll them in extra cocoa powder, desiccated coconut, or sprinkles. If you do dip in melted chocolate, set them on parchment and chill until the shell firms up.

Q: How long do these keep, can I make them ahead or freeze them? A: Store in an airtight container in the fridge up to 1 week. For longer keep, freeze in a single layer then transfer to a sealed bag for up to 3 months. Thaw in the fridge before serving.

Q: How many rum balls does this recipe make? A: Depends on size, but using a tablespoon or small cookie scoop you should get about 18 to 22 balls. Make them bigger and you'll get fewer, obviously.

The Best Chocolate Rum Balls Recipe Substitutions and Variations

Crumbled chocolate cake: use about 200g crushed chocolate sandwich cookies (Oreos) or chopped leftover brownies, cookies give firmer texture while brownies make them extra fudgy.
3/4 cup powdered sugar: pulse 3/4 cup granulated sugar with 1 tsp cornstarch in a blender until powdery, or use 3/4 cup caster/superfine sugar (texture will be slightly different).
2 tablespoons unsalted butter: swap with 2 Tbsp solid coconut oil or softened margarine, coconut oil adds a mild coconut note and makes them a touch softer.
3 to 4 tablespoons dark rum: replace with 2 to 3 Tbsp strong brewed coffee for no booze, or use 1 tsp rum extract plus 2 to 3 Tbsp water, or swap for equal amount of brandy/bourbon if you prefer a different spirit.

Pro Tips

1) Taste and texture check before you roll. Take a tiny bit, squeeze it between your fingers — if it falls apart add a little more crumbs or powdered sugar, if it sticks like glue add a splash more rum or chill it longer. Also chilling the mix 20 to 30 minutes makes rolling way easier, so dont skip that step.

2) Boost the chocolate without more sugar. A pinch of instant espresso or a splash of coffee liqueur wakes up the chocolate flavor, and a small pinch of flaky salt on top makes them pop. Don’t overdo the booze though, a little goes a long way.

3) Make the coating neater and shinier. Let melted chocolate cool a bit so it’s not scalding, and stir in a teaspoon of neutral oil if you want a glossier shell. Tap off excess chocolate and set on parchment or a wire rack so they dont pool at the bottom.

4) Storage and serving hacks. Keep them chilled for longer shelf life but bring to room temp 10 to 15 minutes before serving so they’re soft and chocolatey, freeze single-layer then pack in an airtight bag for longer storage, and label the date so you know when to eat them.

The Best Chocolate Rum Balls Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I hide the plate of Rum Balls Without Nuts at the back of the cupboard because my chocolate cake based version has made Mr Magpie a devoted fan who refuses to share.

Servings

servings

Calories

188

kcal

Equipment: 1. Kitchen scale or measuring cups and spoons, cause the recipe uses grams and cups
2. Large mixing bowl for the cake crumbs and mix
3. Sifter or fine mesh sieve for powdered sugar and cocoa
4. Wooden spoon or rubber spatula for mixing, and your hands for kneading
5. Food processor (optional) if you want a finer crumb texture
6. Baking sheet lined with parchment paper for rolling and setting the balls
7. Small microwave safe bowl or a heatproof bowl plus a small saucepan for melting chocolate
8. Refrigerator or a chilled spot to firm the dough and set the chocolate

Ingredients

I usually use about 200g crumbled chocolate cake (about 2 cups) — leftover cake works great
3/4 cup (90g) powdered sugar, sifted
1/4 cup (25g) unsweetened cocoa powder, plus extra for rolling
2 tablespoons (30g) unsalted butter, softened
3 to 4 tablespoons (45 to 60ml) dark rum, or to taste
1 teaspoon vanilla extract
pinch of fine salt
100g (3.5 oz) dark chocolate, melted, for coating or drizzling optional
1/2 cup desiccated coconut or sprinkles for rolling optional

Directions

Put about 200g crumbled chocolate cake into a large bowl, add 3/4 cup (90g) sifted powdered sugar, 1/4 cup (25g) unsweetened cocoa powder and a pinch of fine salt, then toss or break up any big bits so it all looks even.
Add 2 tablespoons (30g) softened unsalted butter and 1 teaspoon vanilla extract, then start mixing with a spoon or your hands until the crumbs are evenly coated.
Pour in 3 tablespoons (45ml) dark rum and mix; taste and add up to 1 more tablespoon (to total 3 to 4 tablespoons) if you want it boozier. If it feels too dry add a little more rum, if it’s too wet add a bit more cake or powdered sugar.
Knead the mixture briefly with your hands until it comes together into a moist dough that holds when squeezed. If you have a food processor you can pulse everything for a finer texture.
Cover and chill the dough in the fridge for 20 to 30 minutes so it firms up and is easier to roll.
Scoop tablespoon-sized portions and roll between your palms into balls, placing them on a baking sheet lined with parchment. If your hands get sticky moisten them slightly or rub a tiny bit of butter on your palms.
For a simple finish roll the balls in extra unsweetened cocoa powder, or in 1/2 cup desiccated coconut or sprinkles if you want them festive.
For a chocolate coating melt 100g (
5 oz) dark chocolate either in 20 to 30 second bursts in the microwave stirring between bursts or over a double boiler, then dip each ball, tap off excess and set on parchment. Or drizzle the melted chocolate over the balls with a spoon.
Chill the finished rum balls until the chocolate sets, then store in an airtight container in the fridge for up to two weeks or freeze for longer. Let them warm to room temperature about 10 to 15 minutes before serving so they're soft and chocolatey.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.