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Rumkugeln wie vom Konditor mit Kokosflocken ummantelt

German Rum Balls

Learn how to make traditional German Rum Balls from scratch using this easy authentic rumkugeln recipe. The perfect addition to any Christmas cookie tray and a delicious post-dinner treat

Course Dessert, Snack
Cuisine German
Keyword German Rum Balls, no bake rum balls
Prep Time 30 minutes
Chilling 30 minutes
Total Time 1 hour
Servings 20
Calories 200 kcal

Ingredients

  • 500 g cake leftovers such as crumbled up marble cake chocolate cake or sponge cake - it should be about 3 1/2 - 4 cups but I would weigh it out
  • 70 ml brown rum -1/4 cups + 1 tbsps
  • 30 ml orange juice - 2 tbsps
  • 2-3 tbsp cocoa
  • 3 tablespoons of currant or raspberry jam
  • 100 grams of chocolate - 3/4 cups chopped
  • 2 tablespoons butter
  • shredded coconut or chocolate sprinkles for rolling

Instructions

  1. Crumble the leftover cake into a bowl. Pour the rum and orange juice over the cake crumbs, then stir in the cocoa and jam and mix well. Set the mixture aside for 10-15 minutes.
  2. Meanwhile, melt the chopped chocolate and the butter over hot waterbath or in the microwave.
  3. Then add the butter-chocolate to the crumbs and stir well with a whisk.
  4. Taste the rum ball mass and add a bit more powdered sugar or rum flavoring if necessary. Pour the coconut or chocolate sprinkles into a bowl.
  5. Sprinkle a thin layer of coconut flakes or sprinkles on a flat plate.
  6. Shape into balls of any size you like and immediately roll them in the sprinkles.
  7. Put the finished balls on a plate and then put them in the fridge for at least 30 minutes
  8. I put the rum balls into little paper cases so they keep their shape