As we are entering December tomorrow, we herewith officially kick off the festive season! Be prepared for lots of lovely recipes, one sweeter and more delicious than the other. We will provide you with some real Christmas holiday feelings which we all need more than ever this year!

So let’s start with our chocolate rum balls! Pretty little balls made of chocolate and with a little bit of rum to get into the festive mood 😉

As chocolate rum balls belong to truffles and are mostly made of chocolate there is no baking time involved and they are easy to prepare. You will have something pretty to place on the table for your guests or to bring along for a Christmas dinner.

Simply follow our step by step recipe and don’t forget to leave a comment to let us know how you like your result!

Things to know before you start

Time Schedule

Steps Work time Waiting time
Melt chocolate ~10 minutes
Mix ~10 minutes
Cool 2 hours
Shape ~20 minutes
Final cool 1 hour

In a bit more than 3,5 hours you will be able to bite into one of your first homemade chocolate rum balls.

Total ingredients

Weight Ingredient
100 g Butter
100 g Powdered sugar
30 g Rum
200 g Milk couverture chocolate
100 g Dark couverture chocolate
~150 g Chocolate sprinkles

This recipe will yield you about 50 chocolate rum balls.

Info: If you can’t or don’t want to use alcohol, you can replace the rum with rum aroma.


Chocolate rum balls are one of the easiest truffles and therefore this recipe is simple to make.

Baking tools

Besides a hand mixer and bowl you will also need a bigger stainless steel bowl and pot for melting the chocolate.

Other than that, you can have a look at our list of baking tools that we are constantly using.


1. Melt Chocolate

Weight Ingredient
200 g Milk couverture chocolate
100 g Dark couverture chocolate
  • Take a pot, fill it with water and heat it up
  • When it starts boiling, lower the heat to low / medium and place a big stainless steel bowl on top
  • The bottom of the bowl should touch the water
  • Add the milk and dark couverture chocolate and stir constantly until fully melted and creamy
  • Afterwards set aside to cool down a bit while you start with the next step
  • Tip: It is recommended to let the couverture chocolate melt slowly on low heat or otherwise it could burn to the bowl
Chocolate Rum Balls Melting Couverture Chocolate

2. Mix

Weight Ingredient
100 g Butter (very soft)
100 g Powdered sugar
300 g Melted couverture chocolates
30 g Rum
  • Mix the soft butter until creamy
  • Sift in the powdered sugar and mix further
  • Add the melted couverture chocolates and mix until fully combined
  • As the last step, fold in the the rum 
  • Tip: If you take your butter directly out of the fridge, you can cut the butter in smaller chunks into a bowl and melt in the microwave for about 30 seconds

3. Cool

  • Store the chocolate rum mixture in the fridge at 4-6°C (39,2-42,8°F) for at least 2 hours

4. Shape

Weight Ingredient
~150 g Chocolate sprinkles
  • Take a small bowl, fill it with the chocolate sprinkles and set aside
  • Prepare a non reactive container where you can store all rum balls
  • Use a tablespoon to get some chocolate mixture out of the bowl (about 10 g)
  • Roll it with your hands into a ball
  • Coat it with chocolate sprinkles on all sides by rolling it around in the bowl you previously set aside
  • Place the chocolate sprinkled rum balls next to each other in your prepared non reactive container

5. Final Cool

  • Store your chocolate rum balls in the fridge for at least 1 hour to fully cool down



These little and innocent looking rum balls are a real chocolate blast!

Even though they are small, they are very filling. Due to the chocolate sprinkles they are covered in they appear a little crispy. Luckily they are small so you can eat one every now and then.

The amount of rum is up to you of course or, if you prefer a non-alcoholic version, you can use rum aroma.