Rum Balls Recipe. A mix of chocolate cake, cocoa, rum or chocolate liqueur and sweetened condensed milk that creates a perfect combination of flavors. You can make the cake from scratch, use a cake mix or even a plain store-bought cake.
Easy Rum Balls
Active time: 20 mins | Yield: About 10 two-inch rum balls
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Ingredients:
*Measuring Cup: 250ml
- 3 cups Chocolate Cake Crumbs
- 1/3 cup Unsweetened Cocoa Powder
- 2 to 5 tablespoons Rum or Chocolate Liqueur, according to your taste
- About 7oz (200g) Sweetened Condensed Milk
- Chocolate Sprinkles
Instructions:
- In a large bowl, place the chocolate cake crumbs. Add cocoa powder and rum. Stir to combine.
- Add in sweetened condensed milk a little bit at a time until the cake mixture is firm enough to roll into balls.
- Place the chocolate sprinkles on a plate or small bolw. Roll each rum ball in sprinkles to coat.
- Store in an airtight container at room temperature up to 3 days or in refrigerator up to 1 week.
Other Recipes:
Fluffy and Moist Passion Fruit Cake (with gluten-free option)
Christmas Gingerbread Cookies (with gluten-free option)
Gluten-Free Marshmallow Cookies
Easy Rum Balls Recipe
Prep time:
Total time:
Serves: About 10 two-inch rum balls
Rum Balls Recipe. A mix of chocolate cake, cocoa, rum or chocolate liqueur and sweetened condensed milk that creates a perfect combination of flavors. You can make the cake from scratch, use a cake mix or even a plain store-bought cake.
Ingredients
- 3 cups Chocolate Cake Crumbs
- 1/3 cup Unsweetened Cocoa Powder
- 2 to 5 tablespoons Rum or Chocolate Liqueur, according to your taste
- About 7oz (200g) Sweetened Condensed Milk
- Chocolate Sprinkles
Instructions
- In a large bowl, place the chocolate cake crumbs. Add cocoa powder and rum. Stir to combine.
- Add in sweetened condensed milk a little bit at a time until the cake mixture is firm enough to roll into balls.
- Place the chocolate sprinkles on a plate or small bolw. Roll each rum ball in sprinkles to coat.
- Store in an airtight container at room temperature up to 3 days or in refrigerator up to 1 week.