Rum Balls
There are a few things that signal the start of the festive season in my kitchen — the smell of spices, the clink of jars for chutney… and the very first batch of Rum Balls rolling across the bench. Whether you grew up making them or you’ve only recently discovered their magic, Rum Balls are one of those nostalgic little treasures that instantly say Christmas is near.
What I love most? They’re ridiculously easy in the Thermomix®, they freeze beautifully, and they actually get better with age — which makes them the perfect make-ahead treat for busy December days. A handful of pantry staples, a splash of rum (or Cointreau if you’re feeling fancy!) and suddenly you’ve got a crowd-pleasing sweet that slips perfectly into hampers, dessert plates, lunchboxes and sneaky late-night fridge raids.
This recipe is rich, fudgy, full of flavour and comes with plenty of tips to help your Rum Balls shine — from texture tricks to the best coatings and how to store or freeze them for maximum deliciousness. So roll up your sleeves, chill your mixture, and let’s make the most iconic little Christmas bite together.
Because honestly… is it even Christmas without Rum Balls?
Tips for Perfect Rum Balls
Use the Right Chop Time for Biscuits
For a smooth, truffle-like texture, blitz your biscuits 5 seconds / speed 8.
If you like a bit of crunch, go 4 seconds / speed 6 instead.
You’re in complete control of the finished texture. Always check that the crumb is just the way you like it.
Add the Fruit Last
If you’re using sultanas, raisins or glacé cherries etc, chop by hand add them at the end and mix in by hand. This prevents them from turning into mush and gives those lovely little pops of flavour. If using raisins or sultanas, consider soaking overnight in a little extra rum, yum!!
Chill Before Rolling
Once mixed, pop your mix into a bowl and cover then pop it into the fridge for 20–30 minutes.
Chilling firms the fats in the condensed milk, making your mixture easier to roll and much less sticky on the hands.
Fixing Texture
- Too Dry? Add 1–2 teaspoons of the soaking liquid (rum, Cointreau, juice or instant coffee for alcohol-free).
- Too Wet? Add a small handful of biscuit crumbs or coconut and mix 3 sec / speed 4.
- Not Sweet Enough? A teaspoon of icing sugar boosts sweetness without affecting texture.
Your Thermie blends things FAST, so adjust in tiny amounts.
Even-Sized Balls Every Time
Use a small ice-cream scoop or a tablespoon to measure the mixture evenly.
Roll Like a Pro
Lightly oil (coconut oil) or dampen your hands before rolling so the mixture glides smoothly.
Storage & Freezing Guide
One of the best things about Rum Balls is how beautifully they keep. They’re the ultimate make-ahead Christmas treat — in fact, they actually taste better after a couple of days as the flavours deepen and the texture becomes even fudgier. Here’s exactly how to store, freeze and prepare them so they stay perfect until Christmas Day (and beyond!).
How to Store Rum Balls in the Fridge
Rum Balls are wonderfully stable and store very well thanks to the condensed milk, biscuit and alcohol.
Here’s the sweet spot:
- Store in an airtight container
- Keep refrigerated for 3–4 weeks
- Separate layers with baking paper if stacking
- Keep them chilled until serving to retain that gorgeous truffle-like firmness
When to Make Rum Balls for Christmas
If you’re planning ahead:
✔️ Make them mid-November
✔️ They will be perfect well into Christmas Week
✔️ They can even carry through to New Year’s Eve platters
This makes them ideal for festive planning, school gifts, workplace hampers and those last-minute “take a plate” events.
Freezing Rum Balls
Rum Balls freeze like a dream, and thaw back to perfect texture with zero effort. Here’s how:
- ‘Open Freeze’ on a baking tray for a few hours and then pop into a zip lock bag.
- Store for up to 3 months
- Thaw overnight in the fridge or at room temperature for 30–45 minutes
What NOT to Do:
- Don’t leave them out at room temp for days — they’ll soften too much
- Don’t freeze them while still warm
- Don’t store in the same container as strongly scented foods (onion, cut fruit) — they’ll absorb it!
Gifting Tips
For hampers and foodie gifts:
- Store chilled until gifting
- Add a “keep refrigerated” tag
- Pop in small festive cello bags tied with ribbon
Rum Balls
Ingredients
- 150 grams dark chocolate good quality – 50-70% cocoa
- 250 grams plain sweet biscuits ie: Digestive, Marie, Arrowroot – broken into pieces.
- 80 grams fine descicated coconut plus extra for rolling
- 350 grams sweetened condensed milk
- 3 tbsp Dark rum or strong expresso or juice for a non alcoholic twist
- 25 grams cocoa powder
- pinch salt
Optional Add ins – choose 1
- 70 grams chopped toasted almonds or hazlenuts
- 70 grams chopped glace cherries or cranberries
- 70 grams raisins/sultanas soaked in a little rum for a few hours or overnight
Instructions
- Add chocolate to Thermomix Bowl. Chop 5 secs/speed 8. Scrape down. Melt 3 mins/50℃/speed 2. Scrape down.
- Add broken biscuits. Chop 5 secs/speed 8 until fine and crumbly.
- Add remaining ingredients (except optional add ins) and combine 15 secs/speed 5. TASTE and adjust as needed.
- Tip mix into a bowl, cover and refridgerate for 30 mins to firm.
- To finish, roll into walnut sized balls and coat in your choice of:Descicated coconutCocoa PowderCrushed nuts orChocolate sprinkles/ hundreds and thousands.