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Rum balls / romkugler / rum truffles

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Ever end up with just too much cake in the house? No, it doesn't happen to me often either! However, not that long ago I went on a bit of a cupcake making spree and had far too left overs filling up the freezer. It seems wrong to me to throw anything away that still has use so I looked around to find something different to do with all this left over cake. This recipe is my version of a rum ball. Many countries have their own versions, mine is more influenced by the scandinavian approach and in particular the Danish romkugler. I know I ate these somewhere when I was younger but they just don't seem to be around anywhere at the moment. I do urge you to try this recipe. It's a proper blast from the past and delicious. I think they would also make an excellent gift. I certainly wouldn't object if someone turned up at my house with a plate of these to share 

This recipe is intended to use up any regular chocolate cake, however I used my left over salted caramel chocolate cupcakes and some of the cherry filled version. As a consequence I didn't need any additional jam, just from blitzing the left over cupcakes I ended up with a fairly gloopy paste, especially after I added the rum. To thicken it up a little I added in a couple of handfuls of rolled oats and blitzed them up a bit too. This was inspired by the Swedish chokladboll. You may need to adjust the quantities depending on the moistness of the cake you're using. The most important thing is that you achieve the right consistency of a thick paste.

Ingredients
around 800g left over cake bits
70g cocoa
3 - 4 tbsp jam (apricot or dark cherry work particularly well)
1/2 cup dark rum (or more to taste)
rolled oats if needed
150-180g dark chocolate vermicelli/desicated coconut/roasted, flaked almonds/chopped hazlenuts for coating
  1. Put the cake and cocoa in the food processor and blitz until all the cake is pulzerised to fine crumbs. You can do this by hand in a large bowl and using a fork. It is time consuming but will give you good results.
  2. Add the jam then pulse or stir until thoroughly combined.
  3. Pour in the rum and mix for 20 seconds or so.
  4. At this stage, if the mix is too runny add in the oats and blitz. Don't get carried away by adding too much in one go. Add a little at a time and mix thoroughly after each addition until achieve a thick paste.
  5. Remove the mix from the bowl and place in another container to firm up in the fridge for at least 30 minutes.
  6. Once the mixture has chilled and firmed up remove a spoonful at a time and roll in your chosen coating. Place in paper cases for added glam and serve.
If you have enjoyed this recipe please check out my blog http://eating-properly.blogspot.co.uk/
Ti41 year ago
My father did truffles with a mix of ground "not-too-sweet" cookies (like digestive), chestnut jam, cocoa powder and cognac (or brandy)
eatproperly (author)  Ti41 year ago
sounds lovely
Phil B1 year ago
For several years I used a vanilla wafer recipe. Corn syrup was one of the ingredients, as were finely ground nuts and confectioner's sugar and unsweetened cocoa powder. Naturally, bourbon or rum were also used. They were a sticky mess to form. The tough part was waiting six weeks for the flavors to meld and develop fully before eating them. The waiting did not often happen.
eatproperly (author)  Phil B1 year ago
Not sure I could wait six weeks for these. They taste pretty awesome almost straight away. It's fascinating hearing about all the variations there are out there.
I agree. They are very good right away. But, something interesting happens to the flavors when they are aged in a sealed tin and cool temperatures for six weeks before eating.
tireswing1 year ago
You can also use vanilla wafers or chocolate wafers for this type of recipe, although more liquid may be necessary. Just for those who might not have leftover cake. My aunt made them every Christmas!
eatproperly (author)  tireswing1 year ago
Nice idea
Yum! Are those ones rolled in cocoa or are they plain?
eatproperly (author)  Penolopy Bulnick1 year ago
It's cocoa. But you could roll them in loads of different things. I've seen some with sugar glitter which are great too.
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