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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 | December 01, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
  • 30
  • 36
  • Moderate

These delectable CHOCOLATE RUM BALLS exceed all expectations, getting top marks no matter which way you prepare them – with rum-soaked cherry centres or a luscious rum buttercream.

This recipe for CHOCOLATE RUM BALLS has been perfected over the years by my sister Dana, who always goes the extra mile to ensure friends and family enjoy themselves. Dana gives us two very different ways of filling them – I bet she’s gunning for points with Santa for being extra nice this year.

Thanks to an invite from our friends at COUNTRY HILL COTTAGE, this amazing recipe is our submission for a HOLIDAY COOKIE COLLABORATION between ourselves and a group of fellow YouTube channels. You’ll find links to all of the participating channels at the bottom of this story.

Now, on to the details of these fabulous treats!

CHOCOLATE COATING – I’m hesitating to call the rich outside finish for these cookies a dough since we don’t bake them. Instead, we blend premium chocolate with toasted ground hazelnuts (feel free to try the recipe with ground almonds too), icing sugar, pasteurized egg whites and a premium dark rum. I love the way the coating comes together when it’s mixed by hand.

SOUR CHERRIES – 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.

BUTTERCREAM – 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 COATING – I like distinguishing the two pairs by rolling them in two unique coatings. The toasted ground hazelnuts pair perfectly with the cherry-filled balls, while the white chocolate adds yet another wondrous taste to the cream filled ones.

Looking for additional treats this holiday season? We encourage you to visit the other YouTube Channels that participated in this HOLIDAY COOKIE COLLABORATION – click the links below to visit each and every one!

⭐ Anna Carter: https://youtu.be/Hp9nrBHLAC8 – White Chocolate, Cranberry & Pistachio Cookies

⭐ Best Bites Forever: https://youtu.be/7gZTq9Zqfzo – Gingerbread Men

⭐ Borrowed Delights: https://youtu.be/loByk7kCCHA – Pumpkin Sugar Cookie Bars

⭐ Cooking with Cricket: https://youtu.be/8nh-bJAt0oE – Snow Puffed Meringues

⭐ Cooking with Julie Steindel: https://youtu.be/r2eOEjV5heY – Peppermint Sandwich Cookies

⭐ Country Hill Cottage: http://chcotta.ge/yt092 – 3 Christmas Sugar Cookies | Printable Gift Tags: http://chcotta.ge/bl0215

⭐ Laurice’s Kitchen: https://youtu.be/jYLjXiiLXzY – Decorated Gingerbread Cookies

⭐ Meadow Brown Bakery: https://youtu.be/4RRKC1UmXoM – Holiday Fudge

⭐ Mrs Kringle’s Kitchen: https://youtu.be/092nofQVofs – Raspberry Strip Cookies

⭐ Susan’s Easy Recipes: https://youtu.be/vSHyoW179zQ – Decorated Christmas Cookies

After you’ve prepared these fabulous taste sensations, why not move on to another superior recipe – Head HERE to see my sister Maria’s APRICOT CHOCOLATE SANDWICH COOKIES recipe, or HERE, for my sister Lisa’s “WHO DOESN’T LOVE” SHORTBREADS, or try my sister Milisa’s vegan ORANGE ALMOND BALLS by clicking HERE. One thing for sure, there’s a whole lot of baking going on!

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


Ingredients & Amounts

  • For the chocolate coating:
  • cups of toasted ground hazelnuts
  • 1 cup of semi-sweet 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" knobs onto a parchment-lined plate. Transfer buttercream into the freezer until the knobs harden.
  3. Prepare chocolate coating: Place all of the 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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