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Chocolate Rumballs

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Last updated on December 5th, 2018 at 04:24 pm

These Chocolate Rumballs coated in shredded coconut are a delightful bite sized treat sure to make you want to reach for another and another.

closeup of a chocolate rumball covered in shredded coconut

I’ve been making these chocolate rumballs for quite a few years now, don’t want to tell you exactly how long because it will give away my age and I’d like you all to think I’m still 29. Ahem! I think I saw my nose grow a bit. Anyway, I can’t remember the name of the book, very old book, but my friend had this book full of desserts made from cake mix and this recipe comes from that book. There is no holiday at my house without these rumballs. Any potluck I ever attend, I bring chocolate rumballs. We absolutely love them.

chocolate rumballs coated in shredded coconut lined up on parchment paper

Let me tell you why. The secret is the rum, and I love to add a bit more rum. In the recipe I say 1/4 cup of rum. But not me, I add 1/2 cup and when you eat one, it’s like having a chocolate rum shot. They remind me of a chocolate martini.

The beauty of these rumballs is how easy they are to make because you’re using cake mix. You make the cake, add the rest of the ingredients, and roll ’em up. Usually what I do is as I roll them, I throw them in the bowl with the shredded coconut. After I have a few in the bowl, I wash my hands and I roll the rumballs in the coconut. You don’t want to wait too long, the balls might dry out and the coconut won’t stick so well. Repeat until you’re done rolling all the cake mix. And that’s all there is to it. Now you can enjoy eating them. They are delicious. One of my favorite holiday cookies.

Try some of the recent 12 Days of Tasty Treats!

chocolate rumballs on a platter with christmas decorations and pinecones

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

Chocolate Rumballs

These Chocolate Rumballs coated in shredded coconut are a delightful bite sized treat sure to make you want to reach for another and another.
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate, holiday cookies, rumballs
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 60
Calories: 102kcal
Author: Joanna Cismaru

Ingredients

  • 1 box chocolate cake mix
  • 3 eggs
  • 1 1/2 cups milk
  • 1/2 cup vegetable oil
  • 1/4 cup cocoa powder
  • 1/4 cup dark rum
  • 1 cup pecans or walnuts finely chopped
  • 2 cups powdered sugar
  • 2 cups shredded coconut sweetened
US Customary - Metric
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Instructions

  • Preheat your oven to 350 F degrees. Spray a 9x13 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 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 rumballs.
  • Start rolling, the rumballs should be just a little over an inch in diameter. After you rolled them between your hands, roll them in the coconut.

Watch How To Make It

Notes

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.
 
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
 

★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition

Serving: 29g | Calories: 102kcal | Carbohydrates: 11.6g | Protein: 1.4g | Fat: 6g | Saturated Fat: 1.8g | Cholesterol: 9mg | Sodium: 79mg | Potassium: 63mg | Fiber: 0.8g | Sugar: 7.8g | Calcium: 2%
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Nutrition Facts
Chocolate Rumballs
Amount Per Serving (29 g)
Calories 102 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1.8g 9%
Cholesterol 9mg 3%
Sodium 79mg 3%
Potassium 63mg 2%
Total Carbohydrates 11.6g 4%
Dietary Fiber 0.8g 3%
Sugars 7.8g
Protein 1.4g 3%
Calcium 2%
* Percent Daily Values are based on a 2000 calorie diet.

30-Minute One-Pot Meals Cookbook by Joanna Cismaru

 

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Comments

  1. Deb says

    December 20, 2018 at 10:41 am

    I’m altering the recipe to Red Velvet cake mix with A good brand of Amaretto I lv experimenting all works out Usually !! I’ll keep u posted the original recipe sounds so great but my family lvs red velvet cakes I lv Amaretto

    Reply

  3. Susan Mlynarczyk says

    December 6, 2018 at 5:33 pm

    I am going to try yours this year.
    This is from “Chef on the Run” Ingredients:
    RUM BALLS
    • 12 oz. semi-sweet chocolate chips (melted) (340g)
    • 1⁄2 cup almond paste
    • 1 cup sour cream
    • Pinch salt
    • 8 cups finely crushed Christie Vanilla Wafers (approx 3 boxes)
    • 3 cups icing sugar
    • Pinch salt
    • 11⁄2 cups melted butter
    • 2/3 cups cocoa
    • 11⁄2 cups white rum
    • 2 cups pecans finely chopped
    • Chocolate shot or sprinkles approx 5 cups (can use coconut, crushed nuts, melted chocolates
    in different colours etc.)
    Directions:
    1. Combine melted chocolate, sour cream, paste and salt. Cream well and set aside.
    2. In a separate bowl, combine the wafers and the rest of the ingredients except for the
    chocolate shot. Mix until it holds its shape.
    3. Add chocolate-sour cream mixture and knead with your hands until blended and soft.
    4. Refrigerate until firm enough to form small balls in the palm of your hand, yet soft enough
    to pick up the chocolate shot.
    5. Take tablespoons of the mixture and form into balls then roll in chocolate shot and put on
    trays lined with wax paper to harden overnight in the refrigerator (I use smaller amounts and
    make smaller sized balls approx teaspoon sized). Put them into tins and refrigerate.
    6. If keeping for more than 4 weeks they should be frozen. Take them out of the refrigerator a
    few hours before serving to soften slightly and bring out the rum flavour.
    Note:
    This recipe is from Diane Clement’s Chef on the Run.
    Tips I have learned over the years.
    1. Use disposable gloves! It makes clean-up easier and prevents chocolate/sugar overload.
    2. Instead of scooping batter to roll into balls I flatten the batter before refridgerating so that
    when I want to finish the process all I have to do is cut even rows of batter then cut even
    slices. This is much easier on the hands and much quicker.
    3. I dip the rolled ball into very warm melted dark chocolate (from Charlie’s CF or from
    Whole Foods) before rolling in the chocolate vermicelli/shot (also from Charlie’s Chocolate Factory) or coconut or crushed candies or finely ground nuts etc. Not only do the toppings stick better but the layer of solid chocolate around the rumball keeps it fresh much longer (Tip from Charlie himself!). I use a slotted spoon full of melted chocolate then place rolled rumball onto the spoon and roll it until covered before dropping it into the vermicelli/coconut/etc.
    4. Use parchment paper covered plated or paper plates as they fit into the fridge better than big pans. Clean up is also faster and easier.

    Reply

    • Fenne Kieken says

      December 19, 2016 at 11:38 am

      you need liquid to moisten them a little bit. You could try juice but not sure if that would work out.You could add a bit of juice and some extract. Let me know how it works out

      Reply

  9. Cheryl Patterso says

    November 22, 2014 at 2:03 am

    I have always made the chocolate fudge rumballs with the wafers, chocolate, ground nuts etc. and they are wonderful but my favorite place to eat and buy unusually good sweets which is called Andres on the Plaza in KCMO, anyway they have a lovely cake type rumball and wanted to make some and I found your recipe which sounds wonderful but my question is I always send my cousin in England my fudge and rumballs etc., etc. Do you think this type of cake rumball could also be sent by mail and still be good? Let me know what you think. Thanks for the recipe, looking forward to making them asap.

    Reply

  11. Kay says

    December 19, 2013 at 8:42 pm

    Love the taste. Was not crazy about consistency. Too gooey and sticky. I have to keep adding powdered sugar. I used 1/2 c of rum instead of 1/4 so maybe that is what made them wetter than they should be.

    Reply

  12. Danielle says

    December 2, 2013 at 11:19 pm

    WOW! I followed your basic recipe but used a 13×9 pan of homemade brownies and Krupnik, a Polish honey liqueur and then rolled them in powdered sugar. They’re amazing! So easy and will be a hit, I’m sure. Thank you!!

    Reply

  14. Erin says

    December 24, 2012 at 1:31 am

    So I had a total cake fail. Made a chocolate rum cake from another blogger. Delicious cake, but it totally stuck to the pan. So I scoured the Internet in an effort to salvage what I could and came across your recipe. Thank you. Clearly that cake was destined to become these chocolate rum balls. I rolled mine in chocolate jimmies, and they are little bits of heaven.

    Reply

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