Rum Balls


  • 2/3 cup icing sugar
  • 4 tablespoons cocoa
  • 1 tsp instant coffee powder
  • 60g plain sweet biscuits, finely crushed (I use milk arrowroot)
  • 60g copha
  • 1 tsp vanilla essence
  • Chocolate vermicelli (chocolate sprinkles) or desiccated coconut
  • Rum to taste (or rum essence)


1. Sift the icing sugar, cocoa and coffee powder into a mixing bowl. Add the crushed biscuits and stir until well combined.

2. Place the copha in a small heavy based saucepan and melt over low heat. Cool slightly. Add to the dry ingredients and stir well.

3. Add vanilla essence and pour in the condensed milk, add rum or rum essence. Mix ingredients together until well combined, then beat until the mixture is thick. Place in the fridge and chill for 30 minutes.

4. Pinch off pieces of the mixture and form into balls, slightly smaller than a walnut shell. Roll the balls in chocolate vermicelli or coconut until well coated. Place on a baking tray and leave in the fridge until firm, approx. 1 hour.
These are a traditional family Christmas-time treat. Each time these are made, we share the story of our youngest brother who, when he was two years old, helped himself to several and spent the rest of the evening bouncing.

By Dianne


One thought on “Rum Balls

  1. Pingback: Rum Balls & Tea Cakes « Anthony Richer

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