Name: Rumkugeln | German Rum Balls
Prep time: 15 min
Total time: 60 min
Ingredients: 160 grams butter cookies; 5 1/2 tbsp rum (5 if you don't want them as strong ); 200 grams dark chocolate; 125 grams butter (soft); 1/2 tsp salt; mini chocolate chips; cocoa powder; sugar in the raw; chocolate raspeln

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Rich dark chocolate, crushed up cookies, and rum, these rumkugeln truffles are the perfect, easy, no bake holiday treat.

Overhead image of rumkugeln rolled in cocoa powder, mini chocolate chips, raspeln, sugar in the raw.

Which cookies are best to use in German Rum Balls?

Any butter cookies will work for these, or even any drier/crispier cookie, such as graham crackers, spritz cookies. Anything that crumbles somewhat easily and isn’t chewy on the inside.

Do I have to use Rum?

No definitely not, if you don’t want to use rum, you can use a different alcohol or soak the cookies in juice or vanilla extract mixed with water.

How long will Rumkugeln keep?

They will keep for quite a while, if they last that long, because there are no highly perishable ingredients. If you store them in the fridge (or somewhere cool) in an airtight container, they should last for a couple of weeks.

Tips for making Rum Kugeln

Be sure to crush the cookies until there are no large chunks remaining. If there are, they will soak up the rum and then you will get hit with a burst of rum when biting into the rum balls.
Make sure the butter is very soft when stirring it into the melted chocolate, otherwise you will shock the chocolate and it will harden around the butter.
When mixing the soaked cookies into the chocolate, butter mixture, make sure to mix it will. That way the rum will disperse evenly into the mixture.
To speed up the chilling process of the rum ball mixture, you can put it in the freezer but make sure to stir it every 3-5 minutes to keep it from hardening too much.

Ingredients

Butter Cookies: Any store bought or homemade butter cookies will work for these rumkugeln.
Rum: Any rum will work for these but you can also use any other hard liquor or a combination of vanilla extract and water.
Dark Chocolate: Dark chocolate tastes best in these because it balances out the strong rum flavor. You can chop up a bar of high quality chocolate or use chocolate chips.
Butter: Butter keeps these from becoming rock hard blocks of chocolate and keeps them soft.
Salt: Salt is optional but it balances out the sweetness and enhances all other flavors.
Mini Chocolate Chips, Cocoa Powder, Raw Sugar, and Raspeln: These are all great options for rolling the truffles in. You can also use sprinkles or dip them in more melted chocolate.

Up close image of German Rum Ball rolled in mini chocolate chips.

How to make Rum Kugeln

Make the Truffle Mixture

Crush up the butter cookies in a blender or in a sealable bag, using a rolling pin.
Pour the crushed cookies into a bowl and stir together with rum, set aside while you melt the chocolate.
In a microwave safe bowl, or with a double boiler on the stove, melt the chocolate.
Remove from the heat and stir in the soft butter until fully melted and combined.
Pour in the rum soaked butter cookies and salt, and mix thoroughly.
Chill in the fridge for 30-45 minutes, stirring it every 5-10 minutes, to help it chill and firm up evenly.
The mixture should be chilled to the point where it can be scooped with a cookie scoop and keep its shape.

Shape the Rumkugeln

Use a tablespoon sized cookie scoop (or a tablespoon measure) to scoop the chilled truffle mixture.
Portion out all of the rum balls and place on a tray or plate.
Use your hands to roll each one into a smooth ball and then roll in whatever coating you’ve picked.
Store in the fridge in an airtight container. Take them out 10 minutes before you plan to serve them.

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