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  • Caitlin Hogan

Decadent Chocolate Rum Balls


Makes 18 Rum Balls


  • 110 grams Cadbury Milk Chocolate (chopped into small chunks)

  • 110 grams Cadbury Dark Chocolate (chopped into small chunks)

  • 1/2 Cup Marshmallows (diced into quarters)

  • 80 grams Unsalted Butter (cubed at room temperature)

  • 80ml Appleton Estate V/X Rum

  • 1/3 Cup Desiccated Coconut (To mix through batter)

  • 2 Cups Desiccated Coconut (to roll in)

  • 2 Arrowroot Biscuits (Crushed)

  • 2 Tablespoons Cream

  • 1 Tablespoon Instant Coffee

  • 1/3 Cup Sultanas (soak in rum)


Step 1: Place two Arrowroot biscuits into a zip lock bag and crush finely using a rolling pin.

Step 2: Combine ¼ cup sultanas and 40ml Appleton Estate Rum in a small bowl to soak.

Step 3: Combine 2 tablespoons cream and 1 tablespoon instant coffee over a low heat double boiler.

Step 4: Stir butter and chocolate chunks through the coffee mixture over the double boiler (keep on low heat and be sure to watch the chocolate does not burn). Stir until the butter and chocolate has melted and the mixture is silky smooth. Take off heat and stir through 40ml rum then set aside to cool.

Step 5: Stir ¼ cup desiccated coconut, crushed Arrowroot biscuits, marshmallows and soaked saltanas through mixture.

Step 6: Place rum ball mixture in a refrigerator for 20 minutes or until slightly firm.

Step 7: Spoon mixture into small (3cm diameter) balls and roll through coconut. Place on a lined tray.

Step 8: Store in airtight container in refrigerator until ready to serve.

Step 9: Enjoy!

Please note:

You can add as much or as little rum as you want. I chose to put 80ml of Appleton Estate Rum in the mixture to make them stronger and more flavoursome. These rum balls are more like a chocolate truffle so they are very rich and I highly recommend making them around 3cm in diameter so they aren't too sickly. Happy Baking!

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