Rum Balls – Advent Calendar – Day 4

The Fibre Pantry rum balls

Origin Of Rum Balls

Rum balls are a truffle-like confectionery cake of cookie butter flavoured with chocolate and rum. They are roughly the size of a golf ball and often coated in chocolate sprinkles, desiccated coconut, or cocoa. As their name implies, these cookies contain rum. Because they are not baked, the alcohol flavour and kick are not lost during preparation. However, this cookie is especially popular during the holiday season.

They are a popular Christmas treat in England, Australia, Canada, Germany, New Zealand, the United States, Austria, Slovenia, Hungary and the Czech Republic. In Denmark they are enjoyed year round and known as either romkugle, trøffel or sputnik, depending on the region.

Rum Balls

There are many different ways to make rum balls, as recipes vary from region to region and family to family. All rum balls must include chocolate and rum, but the rest of the ingredients vary in kind, form, and amount.

To make rum balls, the cake (or biscuit) material is crushed and mixed with fat, cocoa and a moist binding ingredient, such as jam or condensed milk. Alternatively, other optional ingredients can also be added, such as nuts. When the mixture holds together firmly, it is rolled into balls and then coated.

In Hungary, they are made in a similar way. However, usually rolled in sugar. Ground walnut and raisins are sometimes added to the rum ball ingredients. Alternatively, some Hungarian rum balls are made with whole cherries placed inside the balls, and then rolled in coconut flakes (Hungarian: kókuszgolyó).

They also closely resemble brigadeiros, a Brazilian sweet; however, brigadeiros are made from condensed milk.

The world’s largest rum ball was created in Mejdal, Denmark on 11 June 2017, weighing 31 kg (68 lb).

Our Recipe

Rum Balls

Delicious and sweet balls of goodness for the family or friends over christmas!
Prep Time20 mins
Total Time20 mins
Servings: 10
Calories: 462.8kcal

Equipment

  • Sifter

Ingredients

  • 250 g Choc Ripple Biscuits finely crushed
  • 250 g Scotch Finger Biscuits finely crushed
  • 1/4 cup Cocoa sifted
  • 1/4 cup Rum Optional
  • 1 can Sweetened Condensed Milk (395g)
  • 1 cup Shredded Coconut

Instructions

  • Sift cocoa into a bowl. Stir in all ingredients, except coconut.
  • Wet hands and then roll into bite-sized balls. Roll in coconut to coat.
  • Refrigerate for at least an hour before serving.

ALTERNATIVE Rum Balls

FODMAP
KETO
DAIRY-FREE
GLUTEN-FREE

Have More Ideas?

Do you have more ideas? Have you tried our recipe and loved it? Leave us a comment on your inspiration and results. We love hearing from you!

BE INSPIRED!

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