Chocolate Rum Balls
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I’ve been making these Chocolate Rum Balls for quite a few years now, they’re just an absolute classic around these parts! There is no holiday at my house without these rum balls. Any potluck I ever attend, I bring chocolate rum balls, they’re just a straight up crowd pleaser that always has people coming back for more.
Before You Start
- Prep Your Ingredients: Have all your ingredients measured and ready to go.
- Chop Nuts Finely: Finely chop the pecans or walnuts so that they mix smoothly into the rum ball mixture. This prevents any big chunks and makes rolling easier.
- Cool the Cake Completely: Let the baked cake cool completely before crumbling. Warm cake can make the mixture too sticky, making it harder to form the rum balls.
- Set Up a Rolling Station: Have your shredded coconut ready in a shallow dish. This makes it easy to roll the rum balls quickly and keeps your hands clean.
- Prepare Storage Containers: Have airtight containers on hand for storing the rum balls. This keeps them fresh longer and makes it easy to freeze any extras.
What You Need
- Chocolate Cake Mix: This is my fast and quick secret for these rum balls, boxed chocolate cake mix – super quick and still super tasty! Make sure you follow the instructions on the box on how to make it.
- Rum: In my world dark rum is a must, but feel free to use whichever kind you’d like, or whatever you have on hand. If you prefer an alcohol-free version, substitute with a flavored extract like vanilla or almond.
- Cocoa Powder: Choose a high-quality one for the best chocolatey richness. Sifting the cocoa powder before adding it to the mixture can prevent any pesky lumps and ensure a smooth, even flavor throughout your rum balls.
First things first, make sure your chocolate cake is completely cooled before you start crumbling it up. Trust me, trying to mix warm cake can turn your mixture into a sticky mess faster than you can say “rum balls.” Take your time and let that cake chill out—it’ll make crumbling a breeze and ensure your bites are perfectly textured.
Rolling these beauties in shredded coconut is where the magic happens. To keep things neat and avoid getting coconut all over your kitchen, use a shallow dish or plate filled with the coconut before you start rolling. If your mixture feels too dry, a tiny splash more rum can help it come together, but go easy—you don’t want your rum balls to be too boozy!
A little pro tip: keep a bowl of ice water nearby to dip your hands in while rolling. This keeps the mixture from sticking and makes shaping the balls much easier.
Frequently Asked Questions
How do I store leftover Chocolate Rum Balls?
Store your Chocolate Rum Balls in an airtight container in the refrigerator for up to two weeks. Make sure they are well-coated in shredded coconut to keep them from sticking together.
Can I freeze these Chocolate Rum Balls?
Yes, you can freeze them! Place the rum balls in a single layer on a baking sheet to freeze individually, then transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to three months. Thaw them in the refrigerator before serving.
What if my rum balls are too dry or too sticky?
If the mixture feels too dry, add a tiny splash more rum or a bit of milk to help bind it. If it’s too sticky, ensure you’re adding enough shredded coconut to coat the balls thoroughly, or chill the mixture in the refrigerator before rolling.
Discover More Holiday Treats
- Lemon Shortbread Cookies
- Chocolate Sugar Cookies
- Thumbprint Cookies
- Classic Shortbread Cookies
- Poppy Seed Rugelach
- Lime Meltaways
- Soft Oatmeal Cookies
- Chocolate Truffles
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Chocolate Rum Balls
Video
Ingredients
- 1 box chocolate cake mix
- 3 eggs
- 1 ½ cups milk
- ½ cup vegetable oil
- ¼ cup cocoa powder
- ¼ cup dark rum
- 1 cup pecans (or walnuts finely chopped)
- 2 cups powdered sugar
- 2 cups shredded coconut (sweetened)
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Instructions
- Preheat your oven to 350°F. Spray a 9×13 inch baking pan with cooking spray. Set aside.
- In the bowl of your mixer add the chocolate cake mix, eggs, milk and vegetable oil. Beat on medium for 2 minutes until well incorporated. Pour the cake batter into prepared baking pan.
- Bake the cake for 30 to 35 minutes or until cooked through. Insert a toothpick in the center of the cake, if the toothpick comes out clean the cake is done. Let the cake cool completely.
- Remove the cake from the baking pan, and crumble it up in a big bowl. Add the powder sugar, rum, cocoa powder and the chopped pecans. Mix well. Initially you may think there's not enough moisture, but as you mix it, it will all incorporate really well and you will be able to roll rum balls.
- Start rolling, the rum balls should be just a little over an inch in diameter. I usually just use my clean hands, but you may find a cookie scoop may make this easier. After you rolled them between your hands, roll them in the coconut.
Notes
- Make sure you follow the instructions on the cake box as the ingredients required may differ such as the amount of eggs, milk, oil, etc.
- If you’re looking for an alcohol free version, try a cake pop recipe.
- While rum is my favorite for this recipe, you can use whichever your favorite type of liquor is for the flavor.
- You can store the rum balls in an airtight container in the fridge for up to 2 weeks. You can also freeze them stored in an airtight container.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
