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  • Chocolate Rum Balls
  • Chocolate Rum Balls
  • Chocolate Rum Balls
  • Chocolate Rum Balls
  • Chocolate Rum Balls
  • Chocolate Rum Balls
  • Chocolate Rum Balls

Chocolate Rum Balls

Food | November 08, 2018 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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  • Moderate


My sister Dana has perfected this CHOCOLATE RUM BALLS RECIPE over the years. She always goes the extra mile to ensure friends and family enjoy themselves over the holiday season, so it’s no surprise that she tweaked the fillings for this traditional rum balls recipe to give us two very different flavours – I bet she’s gunning for Santa points this year!

Speaking of being extra nice, how about we ask you to follow suit? Our request is that you snap pics of your holiday cookies, then post them on your favourite socials using #weekendatthecottage. We’d love to see your stellar results.

Now, on to the details of these fabulous treats!


I hesitate to call the rich outside finish for these cookies a dough since these are no-bake chocolate rum balls. Instead, we blend premium chocolate with toasted ground hazelnuts (feel free to substitute ground almonds), icing sugar, pasteurized egg whites and a premium dark rum. I love the way the coating comes together when it’s mixed by hand.

The first way you can fill the cookies is with sour cherries soaked in rum. Try to find premium cherries, as they tend to be more firm and easier to roll. You can also enhance the flavour of the finished cookies by changing up the rum you use. Using a spiced or vanilla flavoured rum is fabulous.


BUTTERCREAMChocolate Rum Balls

The buttercream for this recipe is a classic combination of egg yolk, sugar and butter, with the rum adding a subtle flavour. Freezing the small knobs of cream filling ensure they won’t melt as you wrap them in the chocolate coating.





OUTSIDE COATINGChocolate Rum Balls

I like distinguishing between the two flavours by rolling each in a unique coating. Toasted ground hazelnuts pair perfectly with the cherry-filled balls, while white chocolate adds yet another wondrous taste to the cream filled ones.





Looking for additional treats this holiday season? After you’ve prepared these fabulous taste sensations, move on to another superior recipe – head HERE to see all of our holiday baking videos on our YouTube playlist. We also encourage you to view this video on our YouTube Channel and when you do check out all of the other participants in this HOLIDAY COOKIE COLLABORATION. They’re listed in the INFO section of the video.

My favourites include Maria’s APRICOT CHOCOLATE SANDWICH COOKIES, my sister Lisa’s “WHO DOESN’T LOVE” SHORTBREADS, and my sister Milisa’s vegan ORANGE ALMOND BALLS. One thing for sure, there’s a whole lot of baking going on!

Make these easy CHOCOLATE RUM BALLS – one great recipe, two different fillings, and three cheers for my sister Dana sharing this family favourite!


3 Responses to “Chocolate Rum Balls”

  1. […] our growing list of sweet treats perfect for the holiday season. Try LISA’S SHORTBREADS, our CHOCOLATE RUM BALLS and our superior SPICY BOW KNOTS. Or you could go with last year’s ‘cookie of the year’ […]

  2. […] our easy THUMBPRINT COOKIES. Also important to share our two most popular no-bake recipes: Dana’s CHOCOLATE RUM BALLS and these VEGAN ORANGE ALMOND BALLS. Lastly, what about this TRIPLE CHOCOLATE PEPPERMINT BARK? […]

  3. […] – Try my sister Maria’s APRICOT CHOCOLATE SANDWICH COOKIES recipe, or my sister Dana’s CHOCOLATE RUM BALLS, or try my sister Milisa’s vegan ORANGE ALMOND BALLS. Lastly, you can visit our YouTube Channel […]


Ingredients & Amounts

  • For the chocolate coating:
  • cups of toasted ground hazelnuts
  • 1 cup of semisweet chocolate, ground
  • 1 cup of icing sugar
  • 1 tablespoon of premium dark rum
  • 2 tablespoons of pasteurized egg whites
  • For the cherry centres:
  • 18 sour cherries, drained
  • 1 cup of premium dark rum
  • For the rum buttercream filling:
  • 2 hardboiled egg yolks
  • 5 tablespoons of butter, unsalted at room temperature
  • 10 tablespoons of icing sugar
  • 1 tablespoon of premium dark rum
  • For the outside finish:
  • 1 cup of toasted ground hazelnuts
  • 6 ounces of white chocolate, ground


  1. Prepare the sour cherries: Place 18 sour cherries in a small bowl. Add rum, cover with plastic wrap and refrigerate overnight or up to a week for a more pronounced flavour.
  2. Prepare rum buttercream: Pass the cooked egg yolks through a fine sieve and combine with the butter and sugar. Stir with a spoon until light and fluffy. Add the rum and stir to combine. Transfer filling into a piping bag and pipe small ½-inch knobs onto a parchment-lined plate. Transfer buttercream into the freezer until the knobs harden.
  3. Prepare chocolate coating: Place ingredients into a medium-sized bowl and stir together. Gather mixture together by hand until it has a dough-like consistency. Roll into 1-inch balls, 36 in total.
  4. Prepare rum balls: Flatten a ball of chocolate, put either one cherry or one knob of buttercream in the centre. Form the chocolate around filling until sealed.
  5. Roll in finish: Roll the cherry-filled balls in the ground hazelnuts. Roll the buttercream-filled balls in the white chocolate.
  6. Store in an airtight container and refrigerate. Bring to room temperature before enjoying so that they’re melt-in-your mouth soft.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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