Chocolate Rumballs
This post may contain affiliate links. Please read my disclosure policy.
These Chocolate Rumballs coated in shredded coconut are a delightful bite sized treat sure to make you want to reach for another and another.
The Best Chocolate Rumballs Recipe
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
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Chocolate Rumballs
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)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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
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
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Loved this! Used cocoa powder and chocolate sprinkles to coat the balls instead of the shredded coconut and having discovered I had no rum only after I baked my cake, 😄😄 I used bourbon instead. Made it a fun evening with the Christmas music on, and my husband and I made it together. It’s definitely a recipe I’ll make again.
They look great! So glad you enjoyed them!
I had to alter the recipe slightly, as I did not have a box cake mix. I made a family chocolate cake recipe (which probably makes almost double what box cake mixes make).
So I used half my cake and followed the recipe with the add ins and 1/2 cup rum and they were good.
I still had another half of cake so I did the following changes and these came out very close to what they taste like at the local Italian bakery: 1/2 cup cocoa, added 1/2 cup to 1 cup of raisins, 3/4 cup of rum. They are so yum! I’m very pleased with how they turned out.
I really want to try this recipe…but I was wondering if I can use almond flour instead of ground walnuts or pecans (allergy in the family).
I would go with ground almonds, sometimes the same thing as almond flour.
Hi, please explain for I’m confused, you have additives for boxed cake mix, ie: milk eggs oil, further down says follow cake mix instructions??, same ingredients different measures. What do you suggest? Thankyou
Yes, so I list them there so people know what ingredients they need to make these rumballs. If your cakebox has different ingredients or amount of ingredients follow the instructions on the cake mix box. Hope that helps.
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!!!!!!
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
How many cookies does this recipe make?
As per the recipe card, this will make 60 rumballs 🙂
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.
Oh, thanks for this recipe. I will have to try it!
Is it okay to use a home made chocolate cake recipe or is a boxed cake recommended?
For sure!
Any suggestions to replace the alcohol in these?
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
SOMETIMES I HAVE A PROBLEM PRINTING YOUR RECIPES, WHY
I WOULD LIKE TO PRINT THE CHOCALATE RUM BALLS
Not sure as all you have to do is click on the print button for it to print.
Yum! Can’t wait to try these