Method

1. In a large microwave safe bowl, melt the Kremelta and chocolate on medium power for 1½ minutes, stirring occasionally until mixture is smooth.
2. Fold the cake crumbs, almonds and rum into the chocolate mixture. Allow to cool.
3. Shape the mixture into 16 walnut sized balls and place the rum balls onto a tray lined with baking paper. Refrigerate until firm.
4. Melt the remaining Kremelta and chocolate together until smooth.
5. Place a bamboo stick into the centre of each rumball and dip into the chocolate mixture. Roll the rumball into the chosen coating and allow to set.
6. Repeat with remaining balls. Serve as required.

FAQs

Do rum balls need to be refrigerated?

Yes. Rum balls should be stored in the refrigerator to maintain their shape and texture. Kremelta firms when chilled, helping the balls hold together properly, especially in warmer weather.

Can I freeze chocolate rum balls?

Yes. Store them in an airtight container with baking paper between layers and freeze for up to three months. Thaw in the refrigerator before serving.

Can I make rum balls without alcohol?

Yes. You can substitute the rum with orange juice, coffee or a small amount of milk for flavour while keeping the mixture moist.

What type of cake crumbs work best?

Plain butter cake or chocolate cake crumbs work well. Ensure the crumbs are fine and dry so they blend evenly with the melted Kremelta and chocolate mixture.

Why is my mixture too soft to roll?

If the mixture is too soft, it may not have chilled long enough. Refrigerate until firm before shaping to ensure neat, round balls.

How long do rum balls last?

When stored in an airtight container in the refrigerator, they can last up to two weeks. Flavour often develops further after a day or two.

Pro Tips

Use a double boiler for melting

Melting Kremelta and chocolate over simmering water prevents overheating and ensures a smooth, glossy mixture without burning.

Chill before rolling

Allow the mixture to firm properly before shaping. This makes rolling easier and results in evenly shaped rum balls.

Roll with slightly damp hands

Lightly damp hands can prevent sticking and help create smoother balls.

Coat evenly in sprinkles

Roll the balls immediately after shaping so the sprinkles adhere evenly before the surface sets further.

Store in layers with baking paper

Separate layers with baking paper to prevent sticking and maintain their shape during storage.

Make ahead for better flavour

Rum balls often taste better after resting for 24 hours, as the flavours have time to develop and blend.