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Recipe of: © Monsieur Cuisine

Rum balls

MC plus
20 pieces
Ready in: 1:10 h
Preparation time: 20 min.
Created on: 05.10.2021
Last changes: 08.11.2021
  • 200 g dark chocolate (50% cocoa)
  • 50 g soft butter
  • 3 tbsp cocoa powder
  • 6 tbsp rum
  • 200 g plain chocolate vermicelli


Per piece:

  • calorific value
    553 kj / 132 kcal
  • protein: 2 g
  • carbohydrates: 9 g
  • fat: 9 g
Preparation time
20 min.
Ready in
1:10 h
  1. Put the chocolate in roughly broken pieces into the blender jug and, with the measuring beaker in place, chop for 15 seconds/speed setting 8. Scrape the chocolate down the inside of the blender jug using the spatula and, with the measuring beaker in place, melt for 2 minutes 30 seconds/50 °C/speed setting 1. If the chocolate has not completely melted, scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, melt for a further 1 minute 30 seconds/50 °C/speed setting 1. Allow the chocolate to cool down for 10 minutes in the blender jug.
  2. Put the soft butter chopped into pieces, the cocoa and rum into the blender jug with the chocolate, and with the measuring beaker in place, stir for 1 minute/speed setting 4. Decant the mixture and allow to cool again in the blender jug for 10 minutes.
  3. Spread the chocolate vermicelli on a deep plate. Cut out walnut-size pieces from the soft chocolate mixture using 2 teaspoons, roll them in the vermicelli and, with cold hands, shape into balls. Put the rum balls in a container with a lid and place in the refrigerator for 30 minutes. The rum balls will keep for one week stored in a closed container in the refrigerator.



Replace the rum with advocaat or coffee liqueur and use coloured hundreds and thousands.

If not for adults only, replace the rum with non-alcoholic rum for children.




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