Chocolate Rum Balls

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Chocolate Rum Balls or Rum Truffles is a boozy grownup dessert made with a blend of leftover cake, chocolate, rum and some chopped nuts. This is a perfect dessert or gift option for the holidays that’s sure to be a hit with family and friends.

Rum balls are pretty similar to cake pops or turtle cookie balls – just boozier! They were so boozy they made me lightheaded after eating just one! Yeah I guess I am not alcohol person.

What is Chocolate Rum Balls?

These no bake Rum Balls are made with chocolate cake, candid fruits, chopped nuts, brown sugar, chocolate, dark rum and few spices. Mix everything in a bowl and roll into balls, then you just give them a quick toss in any topping you can think of. I have rolled them in melted chocolate, however you can roll them in any of your favorite topping like, sprinkles, coconut powder, cocoa powder or just have them as it is.

In this Chocolate Rum Balls recipe I have added some finely chopped nuts and candied fruits. You can also make them nut free, melt in your mouth, fudgy delights by skipping the nuts. Leftover fruitcake can also be used to make this recipe, just the taste will be little different as compared to chocolate cake.

These do taste like spiced rum, so keep that in mind. Although if rum isn’t your favorite, you could try making them with bourbon or rum essence instead. For the New Year party I made them in 2 batches. One with spiced rum for adults and other batch without liquors for little munchkins.

That photo was taken right after I made them, so they are now sitting in my refrigerator with the flavors melding together until party. You can also make them for Christmas or Valentine day and gift them to your loved ones.

If you’re looking for a super simple, super delicious way to use up any amount of extra chocolate cake. I have the perfect recipe for you. This basic recipe can be changed up into tons of fun flavor combinations.

You may also try other recipes:

Preparation Time: 15mins  ∏  Cooking Time: 5mins  ∏  Servings: 14-16 balls

Level: Beginners (Easy)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

How to make Cake Pops:

Step1: Using your hands, crumble the leftover chocolate cake (or cupcake) into small pieces. You can even also crumble them in a food processor and pulse into fine crumbs. If you don’t have leftover cake, you could easily just bake a cake and continue on with the steps below.

Step2: Finely chop all the dry nuts and candied fruits. I have used almond, cashew, pistachio, cranberry, dark raisins, dried pineapple. You may choose any nuts as per your preference or totally skip adding it.

Step3: Add all the finely dried fruits to the crumbled cake mixture.

Step4: In a bowl add 1/2 tablespoon butter along with brown sugar and microwave it for 1 minute on 30 sec intervals. Stir it so that sugar is melted. Also melt 2 tablespoon dark chocolate in microwave or melt dark chocolate in a double boiler on the stove.

Step5: Add melted chocolate, brown sugar-butter mixture to the cake along with clove powder, cinnamon powder, cardamom and nutmeg. Then pour around 100ml in parts. Do not add all the rum at once otherwise the mixture will get wet.

Step6: You can start off mixing with a wooden spoon but may need to use your hands once the mixture becomes too thick. Mix together until all of the ingredients are combined and the cake is now a dough that can be rolled into balls. If required add more rum.

Step7: Roll cake mixture into 1-inch balls using the palms of your hands.

Step8: Roll all the balls using remaining dough.

Step9: Refrigerate the rum balls for around 1 hours or until it firms. Chilling makes the balls sturdier and easier to work with while coating them in chocolate.

Step10: Melt dark chocolate in a double boiler on the stove on low temperature. I have used semi sweet chocolate chips. If you want to make the coating a little more smooth and flowy, you can add 1/4 teaspoon of coconut oil into the choco chips while melting it. Stir it.

Step11: Keep stirring using fork or spatula. Do not melt on high temperature.


Step12: Using a skewer or fork, dip each rum ball in melted chocolate and gently drag the bottom of the rum ball against the side of the bowl to remove excess chocolate.

Step13: Place chocolate covered rum balls on a parchment-lined baking sheet as they are dipped.

Step14: Drizzle some while chocolate on top of it or garnish with chopped nuts. You can also roll them on cocoa powder or coconut powder.

Step15: Refrigerate for 30 minutes or until chocolate has completely set before serving. I have also dipped couple of balls in white chocolate. Add topped them with shave chocolate.

Step16: They are ready to serve. Enjoy!


  • If the dough is wet then refrigerate the dough before rolling and grease your hands when you go to form the balls. These are sticky and your hands will get a bit messy making them, so make sure you have everything ready to go before you make them!
  • Use a good quality rum or bourbon, a dark rum for sure but you could also try spiced.
  • The flavor of a rum ball develops even more overnight, so it is the perfect make ahead sweet. If stored in an airtight container in the refrigerator, they will last for a few weeks.

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