Fudgy Chocolate Rum Balls Recipe – Easy Homemade Christmas Treats

Name: Fudgy Chocolate Rum Balls
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 7 oz (200g) plain tea biscuits or graham crackers, finely crushed; 1 cup (120g) powdered sugar; 1/2 cup (40g) unsweetened cocoa powder; 3.5 oz (100g) unsalted butter, melted; 1/4 cup (60ml) dark rum (or rum extract for alcohol-free version); 1/4 cup (60ml) sweetened condensed milk; 3/4 cup (80g) chopped walnuts or pecans; 1/2 cup (40g) desiccated coconut; 1/4 cup (30g) mini chocolate chips (optional); 2/3 cup (60g) shredded coconut (for rolling); Optional: cocoa powder, finely chopped nuts, or sprinkles (for rolling)

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mandy

Posted on December 10, 2025

Dessert Recipes

December 10, 2025

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Let me tell you, the aroma of rich cocoa, toasted coconut, and a whisper of rum swirling around my kitchen during the holidays is pure magic. You know that scent—warm, sweet, a little grown-up, and totally irresistible? It’s the kind that makes your cheeks flush before you even sneak a taste. The first time I rolled these fudgy chocolate rum balls with coconut and nuts, it was on one of those crisp December afternoons when the world outside feels quiet and the twinkle lights seem just a little brighter. I was instantly hooked, and not just because of the boozy kick—the texture is so perfectly fudgy, with bits of crunchy nuts and snowy coconut on the outside, it’s basically edible holiday nostalgia.

Back when I was knee-high to a grasshopper, my grandma would stash a tin of rum balls on the top shelf “for adults only” (but, honestly, we all knew where they were). Years later, I tried to recreate her recipe for a bake sale, and after a few clumsy attempts and some accidental extra rum (oops), I landed on this version. It’s the recipe I wish I’d discovered years ago—so easy, so festive, and dangerously delicious. My family couldn’t stop sneaking them off the cooling rack, and my husband declared them “the best holiday treat, hands down.” I can’t really blame him. These chocolate rum balls are perfect for potlucks, gifting, or just brightening up your Pinterest board with something that looks and tastes like pure Christmas joy.

Honestly, these fudgy chocolate rum balls with coconut and nuts have become my go-to for family gatherings, cookie swaps, and last-minute holiday surprises. I’ve tested them more times than I care to admit (all in the name of research, of course), and every time I roll a batch, it feels like wrapping up a warm hug. Whether you need a sweet treat for your kids, something a little grown-up for the adults, or just a dose of pure, nostalgic comfort, you’re going to want to bookmark this one.

Why You’ll Love This Fudgy Chocolate Rum Balls Recipe

Quick & Easy: These chocolate rum balls come together in under 30 minutes (seriously, it’s a one-bowl wonder), making them perfect for busy weeknights or those last-minute holiday cravings.
Simple Ingredients: No fancy grocery trips required. Everything you need—cocoa, nuts, coconut, biscuits, and a splash of rum—is probably already in your pantry.
Perfect for Christmas & Parties: They’re a crowd-pleaser at potlucks, cookie exchanges, or any holiday shindig. Honestly, they look so festive with their coconut snow coating!
Crowd-Pleaser: Kids love the chocolatey bites, and adults appreciate the subtle boozy warmth. These disappear fast, so make a double batch if you want leftovers.
Unbelievably Delicious: The fudgy texture, the crunch of nuts, and the hint of rum all blend into a treat that’s buttery, chocolatey, and just a little decadent.

What really sets this recipe apart? I use finely ground biscuits for that perfect fudgy consistency (no dry, crumbly balls here)—and a balanced ratio of cocoa and coconut that keeps them rich but not too sweet. The nuts add a little crunch, and the rum (or rum extract for a kid-friendly version) brings everything together with a grown-up twist. You can swap out the nuts or coconut based on your preferences, and trust me, this flexible recipe is a lifesaver for holiday chaos.

This isn’t just another rum ball recipe—it’s the one you’ll want to make every Christmas, birthday, or random Tuesday when you need a chocolate fix. It’s comfort food with a wink and a smile, a treat that feels special but doesn’t ask for a ton of effort. I’ve made these for teachers, neighbors, and even as a last-minute gift when I forgot someone on my list (whoops). Every time, they bring that eyes-closed, sigh-of-happiness moment after the first bite. You know what? That’s the kind of magic I want from my Christmas treats.

What Ingredients You Will Need for Fudgy Chocolate Rum Balls with Coconut & Nuts

This recipe uses simple, wholesome ingredients to deliver bold chocolate flavor and a satisfying, fudgy texture—without any fuss. Most are pantry staples, and you can easily swap a few to fit your taste or dietary needs.

For the fudgy base:
- 200g (7 oz) plain tea biscuits or graham crackers, finely crushed (I love using McVitie’s Digestives for the best texture)
- 120g (1 cup) powdered sugar (for a smooth, melt-in-your-mouth sweetness)
- 40g (1/2 cup) unsweetened cocoa powder (Dutch-process gives a richer color and taste)
- 100g (3.5 oz) unsalted butter, melted (adds richness and helps bind everything together)
- 60ml (1/4 cup) dark rum (or rum extract for alcohol-free version—see substitutions below)
- 60ml (1/4 cup) sweetened condensed milk (for ultra-fudgy, chewy results)
Mix-ins:
- 80g (3/4 cup) chopped walnuts or pecans (choose your favorite, or try a mix for more crunch)
- 40g (1/2 cup) desiccated coconut (unsweetened is best for a balanced flavor)
- Optional: 30g (1/4 cup) mini chocolate chips (for extra gooey bits)
For rolling:
- 60g (2/3 cup) shredded coconut (look for fine or medium shred—makes for a pretty coating)
- Optional: cocoa powder, finely chopped nuts, or sprinkles (if you want to mix up the look)

Ingredient Notes & Substitutions:

Biscuits: Graham crackers or vanilla wafers work well. Gluten-free cookies can be swapped in for a GF option (I’ve had good luck with Schär brand).
Butter: Use vegan butter for dairy-free balls. Coconut oil works, but the flavor is more pronounced.
Rum: Feel free to use rum extract or skip entirely for a kid-friendly version. Orange liqueur (like Cointreau) is delicious too!
Nuts: Almonds or hazelnuts are great if you want a flavor twist. Or leave them out if you need nut-free treats.
Coconut: Toast it in a dry pan for a deeper, nuttier taste—so good!
Sweetened condensed milk: Swap with coconut condensed milk for a dairy-free alternative.

I recommend using high-quality cocoa powder for the best chocolate flavor. For fresh coconut, pulse it in a food processor so it sticks well during rolling. In summer, swap in dried cherries or cranberries for a fruity twist. These fudgy chocolate rum balls are super flexible—make them your own!

Equipment Needed

Mixing Bowl: A large bowl for combining all the ingredients. You can use glass or stainless steel—just make sure it’s big enough to avoid spills.
Wooden Spoon or Silicone Spatula: For mixing the dough. I prefer a sturdy wooden spoon (it feels nostalgic and handles thick mixtures well), but a silicone spatula is easier to clean.
Food Processor (Optional): Great for crushing biscuits quickly and evenly. If you don’t have one, pop the biscuits in a zip-top bag and smash them with a rolling pin (kids love helping with this part!).
Measuring Cups & Spoons: For precision—especially with cocoa and rum. I use a cheap plastic set, but metal ones last longer.
Baking Sheet or Tray: For lining up your finished balls. A simple cookie sheet works, but even a large plate will do in a pinch.
Parchment Paper: Makes clean-up a breeze and prevents sticking (trust me, you’ll thank yourself later).
Small Cookie Scoop or Tablespoon: For portioning evenly sized balls. If you don’t have a scoop, just grab a regular spoon and eyeball it. Imperfect shapes are half the charm!

I’ve used everything from cheap plastic bowls to fancy glass mixing sets, and honestly, you don’t need anything high-end here. My food processor is a lifesaver for crushing biscuits, but rolling pin and elbow grease work just as well. For cleaning sticky dough off tools, a little warm soapy water does the trick. And if you’re on a budget, don’t worry—these fudgy chocolate rum balls turn out great with the basics.

Preparation Method

Crush the biscuits:

Place 200g (7 oz) biscuits in a food processor and pulse until fine crumbs. If you’re doing this by hand, pop them in a zip-top bag and use a rolling pin—some uneven bits add nice texture.

Prep tip: Try not to leave any large chunks, or your balls may crumble later.
Mix the dry ingredients:

In a large mixing bowl, combine the crushed biscuits, 120g (1 cup) powdered sugar, and 40g (1/2 cup) unsweetened cocoa powder. Stir well to blend.

Note: Sift the cocoa powder if it’s lumpy—it’ll help avoid dry pockets.
Add the wet ingredients:

Pour in 100g (3.5 oz) melted unsalted butter, 60ml (1/4 cup) dark rum, and 60ml (1/4 cup) sweetened condensed milk. Mix with a wooden spoon until you have a thick, sticky dough. It should smell chocolatey and a little boozy!

Troubleshooting: If it’s too dry, add a splash more condensed milk. If too sticky, sprinkle in extra biscuit crumbs.
Add mix-ins:

Fold in 80g (3/4 cup) chopped walnuts or pecans and 40g (1/2 cup) desiccated coconut. If using mini chocolate chips, toss them in now.

Sensory cue: The dough should have visible flecks of nuts and coconut, and hold together when pressed.
Shape the balls:

Scoop out tablespoon-sized portions (about 25g each) and roll between your palms to form balls. Place on a parchment-lined tray.

Efficiency tip: Use a small cookie scoop for uniform size—it makes stacking and gifting easier.
Roll in coconut:

Roll each ball in 60g (2/3 cup) shredded coconut until evenly coated. For extra flair, roll some in cocoa powder or chopped nuts.

Warning: If balls are too sticky, chill them for 10 minutes before rolling—less mess!
Chill:

Refrigerate for at least 1 hour to set. The flavors meld and the texture firms up to that dreamy fudginess.

Sensory cue: They should be firm to the touch but still yield when bitten.

If you run into sticky dough, don’t panic—just chill for 15 minutes and keep going. I’ve found that colder hands help when rolling (run your hands under cold water first if needed). These rum balls keep well in the fridge for up to a week, so you can make them ahead for parties or gifting. And honestly, don’t worry about making them perfectly round—the homemade look is part of their charm!

Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks to guarantee these fudgy chocolate rum balls with coconut and nuts turn out perfect every time. Here’s what I’ve learned (sometimes the hard way):

Chill the dough: If the mixture is too soft or sticky, pop it in the fridge for 10–15 minutes before shaping. This makes rolling so much easier and less messy.
Don’t over-crush the nuts: Leave them slightly chunky for a good bite. Pulverizing them makes the balls too dense and you lose that lovely texture.
Balance the rum: Taste the dough before adding all the rum—some brands are stronger than others. You want a hint, not a punch (unless you’re going for grown-ups only!).
Use gloves for rolling: If you’re making a big batch, disposable gloves keep your hands clean and help prevent sticking. My first big batch, I ended up covered in chocolate from fingertip to elbow—live and learn!
Toast your coconut: Toasting the coconut before rolling gives a deeper flavor and a pretty golden hue. Just don’t walk away—it burns fast!
Portion control: Use a cookie scoop for even sizes. This helps with consistent chilling and looks great on a platter.
Multitasking: Set up a rolling assembly line—one person shapes, another coats. It’s a fun family activity (and speeds things up for big batches).

Common mistakes? Too much liquid makes the dough runny. Too little, and they crumble. If you hit either snag, just adjust with more biscuit crumbs or condensed milk. Don’t worry, you can fix almost anything with a little patience and a few taste tests along the way (strictly for research, of course!).

Variations & Adaptations

One of my favorite things about this fudgy chocolate rum balls recipe is how easy it is to customize. Here are some ways to change it up:

Gluten-Free: Use gluten-free biscuits (like Schär or homemade almond flour cookies). Works perfectly and tastes just as good.
Dairy-Free: Swap the butter for coconut oil or vegan margarine, and use coconut condensed milk. The coconut flavor pops even more!
Nut-Free: Leave out the nuts and add extra coconut or some dried fruit (like cranberries or chopped cherries) for chewy bites.
Flavor Twist: Add a few drops of orange or almond extract for a new flavor profile. I’ve tried orange zest and it’s fantastic—like a chocolate orange truffle.
Alcohol-Free: Sub rum with rum extract or skip entirely for kid-friendly treats. A splash of vanilla or almond extract gives a nice aroma.
Cooking Method: If you want to skip the chilling step, freeze the balls for 30 minutes to set quickly. They’re great straight from the freezer for a firmer bite.

Personally, I love adding chopped dried apricots and swapping half the coconut for ground hazelnuts. It’s a little unconventional, but the flavor is incredible. You can even coat some in festive sprinkles for a party-ready look. Honestly, the possibilities are endless—make these fudgy chocolate rum balls your own and don’t be afraid to experiment!

Serving & Storage Suggestions

These chocolate rum balls are best served chilled—straight from the fridge or after 10 minutes at room temp for that perfect fudgy bite. I love arranging them on a pretty platter with extra coconut scattered around (Pinterest-worthy, every time). For holidays, tuck them into mini cupcake liners for a polished look.

Pair with a mug of hot cocoa, coffee, or even a glass of spiced eggnog if you’re feeling festive. They also play well with other Christmas cookies, so mix and match for a sweet dessert spread. Honestly, they’re the first thing to disappear at any party.

To store: Pop them in an airtight container and refrigerate for up to 1 week. For longer storage, freeze them for up to 2 months—just thaw in the fridge overnight before serving. If you want to gift them, wrap in wax paper, tuck into a cookie tin, and add a festive ribbon. The flavors deepen over time, so a few days in the fridge actually makes them even better. Just keep them away from direct sunlight or heat (they get melty fast!).

Nutritional Information & Benefits

Here’s a rough estimate per chocolate rum ball (based on a batch of 24):

Calories: ~110
Fat: 7g
Carbs: 11g
Protein: 2g

Key ingredients like nuts and coconut bring healthy fats, fiber, and a touch of protein. Cocoa powder is rich in antioxidants, and using unsweetened coconut keeps the sugar lower. For gluten-free or dairy-free diets, simple swaps make these accessible. Allergens to watch for: nuts, dairy, gluten, and coconut—so customize if needed.

From a wellness perspective, these treats are definitely indulgent, but they’re portion-controlled and satisfying. I like knowing what’s in my dessert—no mystery additives, just real ingredients. And, hey, a little chocolate joy is good for the soul!

Conclusion

So why should you try these fudgy chocolate rum balls with coconut and nuts? They’re easy, festive, and wildly delicious—a true Christmas staple in our house. The recipe is flexible, forgiving, and perfect for customizing to your own family’s tastes. Whether you roll them for a holiday party, sneak a couple after dinner, or gift them to someone special, they deliver pure, nostalgic comfort every time.

Don’t be afraid to tweak the flavors, swap ingredients, or get creative with the coatings. That’s part of the fun! I love this recipe because it brings people together—kids and grown-ups alike—and always sparks those little moments of holiday joy.

If you try these chocolate rum balls, let me know how they turned out! Comment below, share your photos, or tell me your favorite twist. Here’s to chocolate, family, and festive treats—may your kitchen be filled with love and lots of coconut sprinkles!

Frequently Asked Questions

Can I make chocolate rum balls without alcohol?

Absolutely! Just swap the rum for rum extract or skip it entirely. A splash of vanilla or almond extract works well too for a kid-friendly version.

How do I store chocolate rum balls for gifting?

Pack them in an airtight tin lined with wax paper. Refrigerate until ready to gift—this keeps them fresh and looking perfect.

Can I freeze fudge chocolate rum balls?

Yes, they freeze beautifully. Just layer them in a container with parchment between each layer, and freeze for up to 2 months. Thaw in the fridge before serving.

What if my rum ball mixture is too sticky?

Chill the dough for 10–15 minutes, then try rolling again. If it’s still too sticky, add a bit more crushed biscuit until you reach the right consistency.

Are these suitable for gluten-free diets?

They can be! Just use gluten-free biscuits or cookies in place of regular ones. The rest of the ingredients are naturally gluten-free.

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