Traditional German Rum Balls (Rumkugeln) (Print version)
Rich no-bake German chocolate rum balls rolled in sprinkles or cocoa, made with real rum and best after a short chill.
# Ingredients:
For the chocolate mixture
01 -
1/2 cup (113 g) unsalted butter, softened
02 -
1 cup (120 g) powdered sugar, sifted
03 -
5 oz (140 g) dark chocolate, chopped
04 -
4 oz (115 g) milk chocolate, chopped
05 -
1/3 cup (80 ml) dark rum
06 -
2 tablespoons unsweetened cocoa powder
07 -
1 pinch fine salt
For coating
08 -
3/4 cup (90 g) chocolate sprinkles
09 -
2 tablespoons unsweetened cocoa powder, optional
# Instructions:
01 -
Beat the softened butter, powdered sugar, and salt in a mixing bowl for 2-3 minutes, until pale and smooth.
02 -
Melt the dark and milk chocolate gently in 20-second microwave bursts, stirring between each burst, or use a bowl set over barely simmering water. Let it cool until warm but not hot.
03 -
Beat the melted chocolate into the butter mixture. Add the rum and cocoa powder, then mix until glossy and evenly combined.
04 -
Cover the bowl and refrigerate for 60-90 minutes, until the mixture is firm enough to scoop and roll.
05 -
Scoop teaspoon-size portions and roll into small balls with cool, dry hands. If the mixture softens, chill it again for 10-15 minutes.
06 -
Roll each ball in chocolate sprinkles or cocoa powder. Store in an airtight container in a cool place or in the refrigerator, and let the Rumkugeln rest several hours before serving.
# Good to know:
01 -
Makes about 36 small rum balls.
02 -
Chill time is 60-90 minutes and is not included in cook time.
03 -
Best flavor develops after resting overnight.
04 -
Contains real alcohol and should be served to adults only.