Christmas rum balls




Yield 30 rum balls

It's just not Christmas without rum balls! This version has a beautiful truffle-like consistency.


800g fruit cake

1/2 cup Bundaburg rum

500g of good quality dark chocolate (I use 72% cocoa)

1 dessertspoon coconut oil

crushed digestive biscuits, chocolate sprinkles and/or desiccated coconut for rolling


Break the cake into small pieces, add the rum and allow to soak for 1/2 hour.

Break the chocolate into pieces and place in a large heat-proof bowl. Microwave until the chocolate has melted, stir in the coconut oil.

Add the fruitcake mix to the chocolate and mix until well combined.

Roll tablespoon sized bowls in desiccated coconut and/or crushed digestive biscuits.


The mixture is malleable while it's warm. If you’re somewhere cold, you may have to work quickly before the mixture gets too cool to roll.

For a more truffle-like consistency, use a food processor to break the Christmas cake into thick crumbs.

Courses Dessert

Cuisine Christmas

Recipe by Cooker and a Looker - Australian Home Cooking at