Chocolate Rumballs
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These Chocolate Rumballs coated in shredded coconut are a delightful bite sized treat sure to make you want to reach for another and another.
I’ve been making these chocolate rumballs for quite a few years now, they’re just an absolute classic around these parts! There is no holiday at my house without these rumballs. Any potluck I ever attend, I bring chocolate rumballs, they’re just a straight up crowd pleaser that always has people coming back for more.
Let me tell you why. The secret is the rum, and I love to add a bit more rum. In the recipe I say ¼ cup of rum. But not me, I add ½ cup and when you eat one, it’s like having a chocolate rum shot. They remind me of a chocolate martini, whose else’s mouth is watering?
What Are Chocolate Rumballs?
Now you may be asking, Jo what exactly is a rumball? Well if you’re uninitiated then let me tell you, rum balls are similar to chocolate truffles in richness and decadence. They’re a little confectionery cake that is usually rolled around in chocolate sprinkles or in our case, shredded coconut.
Also there are many different variations of them. My version uses a chocolate cake mix, making these rumballs extra easy, I mean who needs more difficulties during the holidays.
Ingredient Notes
- Cake mix – This is my fast and quick secret for these rumballs, boxed chocolate cake mix – super quick and still super tasty! Make sure you follow the instructions on the box on how to make it.
- Wet ingredients – Eggs, vegetable oil (like canola), and milk.
- 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.
- Nuts – I used ground pecans today for texture, flavor, and structure. Walnuts also work.
- Powders – We’re using both powdered sugar and cocoa powder to mix in with our rum and pecans, believe me you need powdered sugar rather than regular sugar.
- Coconut – Shredded and unsweetened for our rumballs to be rolled around in.
How To Make Chocolate Rumballs
- Prep: Preheat your oven to 350°F. Spray a 9×13 inch baking pan with cooking spray. Set aside.
- Make the cake batter: 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: 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.
- Make the rumball mixture: 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 rumballs.
- Assemble the rum balls: Start rolling, the rumballs 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.
Not A Rum Fan?
While rum is my favorite for this recipe, you can use whichever your favorite type of liquor is for the flavor. If you’re looking for an alcohol free version, try a cake pop recipe.
How Can I Tell When My Cake Is Done?
Insert a toothpick into the center of the cake in the pan. If the toothpick comes out clean, your cake is done baking. If there is any batter sticking to the toothpick, bake for 5-10 minutes at a time until the toothpick comes out clean. Use a new toothpick for each test.
What Else Can I Add To My Rumballs?
Well you can use whatever your mind dares to dream about! I promise not to take offense if you choose to tweak this recipe, that’s the fun with Holiday desserts – is making them your own!
- Walnuts
- Almonds
- Pistachios
- Raisins
- Dried cranberries
- Chocolate sprinkles – rather than coconut on the outside
- Vanilla
Storing Leftovers
You can store the rumballs in an airtight container in the fridge for over a week. You can also freeze them stored in an airtight container.
Craving More Holiday Sweet? Try These
- Lemon Shortbread Cookies
- Chocolate Sugar Cookies
- Thumbprint Cookies
- Classic Shortbread Cookies
- Poppy Seed Rugelach
- Lime Meltaways
- Soft Oatmeal Cookies
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Chocolate Rumballs
Prep: 30 mins
Cook: 30 mins
Total: 1 hr
Serves: 60
These Chocolate Rumballs coated in shredded coconut are a delightful bite sized treat sure to make you want to reach for another and another.
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
Instructions
- Prep: Preheat your oven to 350°F. Spray a 9×13 inch baking pan with cooking spray. Set aside.
- Make the cake batter: 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: 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.
- Make the rumball mixture: 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 rumballs.
- Assemble the rum balls: Start rolling, the rumballs 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.
Video
Recipe 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 rumballs in an airtight container in the fridge for over a week. You can also freeze them stored in an airtight container.
Nutrition Information:
Serving: 1ballCalories: 102kcal (5%)Carbohydrates: 11.6g (4%)Protein: 1.4g (3%)Fat: 6g (9%)Saturated Fat: 1.8g (11%)Cholesterol: 9mg (3%)Sodium: 79mg (3%)Potassium: 63mg (2%)Fiber: 0.8g (3%)Sugar: 7.8g (9%)Calcium: 20mg (2%)
Im just getting around to make these rum balls. Why did you give instructions for the cake mix and not follow box instructions? I have to use a GF mix and don’t know if I should use box instructions or yours!
I followed the instruction on my box! I just let others know the process of how I made it. As stated, just follow the instructions on your specific cake mix 🙂
This is the second Christmas that I have made this recipe to gift to my neighbours. They all love it.
Joanna, I like your way of thinking by adding a 1/2 cup of rum instead of 1/4 cup but was it to moist and if so what did you add extra to the batter to make up the difference?
Thank you!
I don’t add anything else, they do end up a bit moister but not too much. 🙂
Thank you, I will give it a try…
Hi Jo,
We are currently in lockdown in Ontario and was wondering if I could use a white or golden cake box instead of chocolate.
You could, they just won’t be so chocolatey.
Could you use Bailey’s Irish Cream in this receipe?
Instead of the rum? Yes that would make these rumballs really good. 🙂
Thank you Jo! Now I can’t wait to try this recipe. I know I am going to love it!!!!!!