What’s the one holiday treat that’s always gone first at a party, yet requires absolutely no baking? For me, it’s always these classic Chocolate Rum Balls. They are the perfect, bite-sized dessert for any festive occasion. This is a beloved recipe that’s all about maximum indulgence for minimal effort. Forget turning on the oven; all you need is a food processor (or a rolling pin) and one bowl.
- Ingredients for Chocolate Rum Balls
- Timing
- Step-by-Step Instructions
- Step 1: Crush the Biscuits
- Step 2: Combine All Ingredients
- Step 3: Roll the Rum Balls
- Step 4: Coat the Rum Balls
- Step 5: Chill and Store
- How to Make Rum Balls (Thermomix Method)
- Nutritional Information
- Healthier Alternatives
- Serving Suggestions
- Common Mistakes to Avoid
- Storing Tips
- Conclusion
- FAQs
- Q1. Can I make these Chocolate Rum Balls non-alcoholic?
- Q2. What kind of rum is best for rum balls?
- Q3. What are the best biscuits to use?
- Q4. My mixture seems too dry/crumbly. What went wrong?
- Easy No-Bake Chocolate Rum Balls Recipe
This no-bake recipe creates a fudgy, rich, and decadent treat with a lovely, warm kick of rum. They are incredibly simple to make, perfect for getting kids involved (with a non-alcoholic version, of course!), and ideal for making ahead of time. In fact, they taste even better after a day or two!
Ingredients for Chocolate Rum Balls
You only need a few simple pantry staples to create these decadent, no-bake truffles. The magic is in the combination!
| Ingredient | Amount/Quantity |
| Plain biscuits (e.g., Arrowroot, Marie, Rich Tea) | 250 g (one packet) |
| Sweetened condensed milk | 395 g (one can) |
| Finely desiccated coconut | 80 g (about 1 cup) |
| Rich cocoa powder (unsweetened) | 40 g (about ⅓ cup) |
| Dark or spiced rum | ¼ cup |
| Extra desiccated coconut or sprinkles | For coating |
Timing
This is the ultimate quick and easy dessert, perfect for when you’re short on time but need an impressive treat.
- Prep time: 15-20 minutes
- Cook time: 0 minutes (no-bake!)
- Chill time (recommended): 30 minutes
- Total time: Approximately 50 minutes (This is faster than making a batch of cookies from scratch!)
Step-by-Step Instructions
Follow these simple steps to get perfectly fudgy, flavorful rum balls every time.
Step 1: Crush the Biscuits
Place the entire packet of biscuits into a food processor. Process until they are finely crushed, resembling fine breadcrumbs.
- No Food Processor? No Problem: You can use the classic “Ziploc bag” method. Place the biscuits in a large, sealed plastic bag, lay it flat, and use a rolling pin to crush them until they are very fine. A few small chunks are okay, but a fine crumb gives the best fudgy texture.
Step 2: Combine All Ingredients
Transfer your finely crushed biscuits to a large mixing bowl. Add the sweetened condensed milk, desiccated coconut, cocoa powder, and rum. Use a wooden spoon or spatula to mix well until a thick, sticky “dough” forms.
Step 3: Roll the Rum Balls
Use a cookie scoop or a tablespoon to scoop out even portions of the mixture. This helps ensure all your rum balls are a uniform size. Roll each portion between your hands to create a smooth, round ball.
- Tip: The mixture will be sticky! If it’s sticking to your hands, try lightly dampening your palms with water or chilling the bowl of mixture in the fridge for 15-20 minutes before rolling.
Step 4: Coat the Rum Balls
Place your extra desiccated coconut or sprinkles in a shallow bowl or plate. Roll each freshly-rolled rum ball in the coconut until it’s evenly coated.
Step 5: Chill and Store
Place the finished rum balls in a single layer in an airtight container. Store them in the fridge for at least 30 minutes to firm up before serving.
How to Make Rum Balls (Thermomix Method)
This recipe is even faster with a Thermomix!
- Place the biscuits in the Thermomix bowl. Crush for 5 seconds / speed 8.
- Add the condensed milk, desiccated coconut, cocoa powder, and rum. Mix for 30 seconds / speed 6.
- Scrape down the sides and repeat if needed.
- Follow Steps 3, 4, and 5 above to scoop, roll, coat, and chill.
Nutritional Information
This is an indulgent treat! The nutritional information is an estimate per rum ball, assuming the batch makes about 24.
- Calories: 110 kcal
- Carbohydrates: 15 g
- Sugar: 10 g
- Fat: 4 g
- Protein: 1 g
(Disclaimer: These values are estimates and can vary based on the specific brands of biscuits and rum used.)
Healthier Alternatives
While these are a classic indulgence, you can make a few swaps to suit different dietary needs.
- Gluten-Free Rum Balls: This is an easy swap! Simply use your favorite plain, gluten-free biscuits.
- Vegan Rum Balls: Use a can of vegan sweetened condensed milk (often made with coconut or oat milk) and ensure you are using a vegan-friendly plain biscuit.
- For Antioxidants: Use a high-quality dark cocoa powder or raw cacao powder, which is rich in flavanols.
- Creative Add-ins: Feel free to add ½ cup of finely chopped pecans or walnuts, or even mini chocolate chips, to the mixture for extra texture.
Serving Suggestions
These Chocolate Rum Balls are the perfect addition to any dessert spread and make a wonderful homemade gift.
- On a Holiday Platter: Arrange them on a platter with your other favorite Christmas cookies and slices. They add a beautiful, rich visual contrast.
- As a Homemade Gift: Place them in a small, festive box lined with parchment paper. They make a thoughtful and delicious gift for hosts, teachers, or neighbors.
- With Coffee: Serve one or two alongside a hot cup of black coffee or an espresso for a perfect, grown-up after-dinner treat.
Common Mistakes to Avoid
- Biscuits Aren’t Crushed Finely Enough: If your biscuit pieces are too big, the rum balls will be chunky and slightly dry instead of fudgy. Solution: Take the extra minute to process or crush the biscuits until they are a fine, sand-like crumb.
- Mixture is Too Sticky to Roll: This is common because of the sticky condensed milk. Solution: Pop the entire mixing bowl into the refrigerator for 20-30 minutes. This will firm up the mixture and make it much easier to handle.
- Flavor is “Flat”: When you first mix them, the flavors haven’t melded. Solution: Be patient! Rum balls always taste better the next day. The rum mellows out, and the chocolate flavor deepens.
Storing Tips
These are the perfect make-ahead treat because they store so well and the flavor actually improves!
- Refrigerator: Store your rum balls in an airtight container in the fridge. They must be refrigerated. They will last for 1-2 weeks (if you can keep them around that long!).
- Freezer: Yes, they freeze perfectly! Place them on a baking sheet in a single layer and freeze until solid (about 1 hour). Once solid, transfer them to a freezer-safe bag or container. They will last for up to 3 months.
- Make-Ahead: I recommend making these at least one day before you plan to serve them. This “curing” time allows the rum flavor to mellow and permeate the entire rum ball.
Conclusion
This no-bake Chocolate Rum Balls recipe is a must-have for your holiday baking (or… un-baking!) list. They are incredibly easy, delightfully fudgy, and always a crowd-pleaser. With just 20 minutes of active prep time, you can whip up a batch of these boozy, delicious treats to share with friends and family. They are the definition of simple, homemade indulgence.
We hope you enjoy making this classic recipe! Try it out and let us know in the comments how they turned out for you. Did you use sprinkles or coconut? We’d love to hear your feedback. Don’t forget to rate the recipe!
FAQs
Q1. Can I make these Chocolate Rum Balls non-alcoholic?
Absolutely! To make them kid-friendly, simply substitute the ¼ cup of rum with ¼ cup of orange juice, apple juice, or even cold-brewed coffee for a mocha flavor. You can also use 1-2 teaspoons of rum extract for the flavor without the alcohol.
Q2. What kind of rum is best for rum balls?
A dark, spiced rum (like Captain Morgan or Kraken) will add a beautiful, warm, spicy flavor. A classic dark rum (like Myers’s) is also a fantastic choice for a deep, molasses-like taste. In reality, any rum you enjoy drinking will work!
Q3. What are the best biscuits to use?
The recipe calls for plain, dry biscuits. In Australia, Marie, Arrowroot, or Rich Tea are perfect. In the United States, Nilla Wafers are a fantastic substitute. Plain shortbread cookies or even digestive biscuits will also work well.
Q4. My mixture seems too dry/crumbly. What went wrong?
This can sometimes happen if your biscuits were extra dry or you slightly mismeasured. Don’t worry, it’s an easy fix! Just add a splash more condensed milk or an extra tablespoon of rum (or juice) and mix again until the dough just comes together.
Print
Easy No-Bake Chocolate Rum Balls Recipe
- Total Time: 50 minutes
- Yield: 24 Rum Balls 1x
Description
This is the one holiday treat that’s always gone first at a party, yet requires absolutely no baking! This no-bake recipe creates a fudgy, rich, and decadent treat with a lovely, warm kick of rum. They are incredibly simple to make, perfect for making ahead of time, and taste even better after a day or two!
Ingredients
- 250 g Plain biscuits (e.g., Arrowroot, Marie, Rich Tea)
- 395 g (one can) Sweetened condensed milk
- 80 g (about 1 cup) Finely desiccated coconut
- 40 g (about 1/3 cup) Rich cocoa powder (unsweetened)
- 1/4 cup Dark or spiced rum
- Extra desiccated coconut or sprinkles, for coating
Instructions
- Crush the Biscuits: Place the entire packet of biscuits into a food processor. Process until they are finely crushed, resembling fine breadcrumbs. (See Notes for no-food-processor method).
- Combine All Ingredients: Transfer your finely crushed biscuits to a large mixing bowl. Add the sweetened condensed milk, 80g desiccated coconut, cocoa powder, and rum. Use a wooden spoon or spatula to mix well until a thick, sticky “dough” forms.
- Roll the Rum Balls: Use a cookie scoop or a tablespoon to scoop out even portions of the mixture. Roll each portion between your hands to create a smooth, round ball. (See Notes if mixture is too sticky).
- Coat the Rum Balls: Place your extra desiccated coconut or sprinkles in a shallow bowl or plate. Roll each freshly-rolled rum ball in the coconut until it’s evenly coated.
- Chill and Store: Place the finished rum balls in a single layer in an airtight container. Store them in the fridge for at least 30 minutes to firm up before serving.
Thermomix Method:
-
Place the biscuits in the Thermomix bowl. Crush for 5 seconds / speed 8.
-
Add the condensed milk, desiccated coconut, cocoa powder, and rum. Mix for 30 seconds / speed 6.
-
Scrape down the sides and repeat if needed.
-
Proceed with Steps 3, 4, and 5 above to scoop, roll, coat, and chill.
Notes
- No Food Processor? No Problem: You can use the classic “Ziploc bag” method. Place the biscuits in a large, sealed plastic bag, lay it flat, and use a rolling pin to crush them until they are very fine.
- Sticky Mixture: The mixture will be sticky! If it’s sticking to your hands, try lightly dampening your palms with water or chilling the bowl of mixture in the fridge for 15-20 minutes before rolling.
- Storage: These rum balls are ideal for making ahead. Store them in an airtight container in the refrigerator. They taste even better after a day or two as the flavors meld.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert, Treat, No-Bake
- Method: No-Bake, Mixing, Chilling
- Cuisine: Australian, American
Nutrition
- Serving Size: 1 rum ball
- Calories: 110 kcal
- Sugar: 10 g
- Sodium: 45 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 5 mg
