This is a traditional and very popular Danish dessert or cake. In Danish, we call these cocoa balls Romkugler, which translated means Rum balls. However, they are also sometimes known as Truffle balls.
See also: Recipe for Danish Cinnamon Twist (Kanelstang)
The invention of Danish Rum Balls (Romkugler)
Rum balls were originally invented by the Danish bakers who had a returning problem at the end of each day when they were about to close the bakery for the day.
See also: Recipe for Nordic Blackberry cakes
Even though they did their best to make the right amount of bread, buns, Danish pastry and cakes so that all of it would be sold during the day; they always had leftovers which would not be fresh enough to be sold the day after.
The cunning bakers came up with a clever plan where they assembled all the Danish pastry and cakes, which were not sold during the day; they then mixed it all together with cocoa powder and some rum. The sticky dough was then rolled into balls, decorated with coconut flakes or chocolate sprinkle and then sold the next day for a low price. These are especially popular by the kids because of the price - a real win-win.
My favorite Danish Cake
I remember having had these rum balls many times during our childhood. However, I still enjoy going to a bakery to get some rum balls - it is actually one of my favorite cakes. Rum balls are easy to make where the homemade version is delicious and very close to the rum ball you can buy from the bakeries.
See also: How to make a Danish Hotdog
In this recipe for homemade rum balls, you would need some cake leftovers, raspberry jam, rum essence, cocoa powder and some coconut flakes for decoration. I always save my cake leftovers in the freezer and when I have enough, I thaw it and make rum balls.
I normally make large rum balls. However, you can also make many small balls, which maybe are more suitable as a snack.
Ingredients
- 500 g cake leftovers (I used banana- and chocolate muffins)
- 3 tbsp raspberry jam
- 2 tbsp cocoa powder
- 3 tsp rum essence/aroma (or 3 tbsp rum)
- coconut flakes (for decoration)
Instructions
- Pour all the cake leftovers in a food processor and run until they are all crumble.
- Add jam, rum essence and cocoa powder and run the food processor until the dough has a uniform consistency.
- Roll the dough into about eight rum balls.
- Roll the rum balls in coconut flakes or chocolate flakes.
- Leave the rum ball in the fridge until they are to be served.
Ann Johnson-Dover
Looks delicious.
sarah C Lagnado
I once made these, years ago and put tons of real rum in them. My son who was under three years old at the time ate one and then took another! His physical therapist was here then and commented on how "happy" he was. When she saw he had a rum ball in his hand she took it from him and took a big bite to see what he was eating. She started to laugh and said it was no wonder he was so "happy"! I think she might have meant "drunk"!!
Needless to say, we toned down the amount of rum we put in them after that!
Lindsey Windel
Hello, I was wondering if you would share with me the brand of rum essence you use for the romkugler and the traestammer recipes please? I live in the US and would like to replicate the authentic Danish flavor. I love your blog and am a fan of all of your traditional Danish recipes. Thank you for sharing all of the deliciousness with us!
Kim Nielsen
Hi. The brand I typical use is called Rum Essens from Dr. Oetker . However, you can use basically any type of rum essens/Aroma, it's not that important. I hope you like the result :-)
Rebecca Roche
Can you use real rum? This is all I have in my store cupboard!
Kim Nielsen
Yes you can use real rum. This is actually the best. Just add to taste.
Rebecca Roche
Brilliant! Thank you
Ilona
hej) Hvad hvis der ikke er kage / cupcake rester? Hvordan laver man mad fra starten?
Kim Nielsen
I dette tilfælde ville jeg bage en chokoladekage, spise et stykke og lave rumkugler ud af resten :-)
MICHELLE DE SOUZA
Hi! Can i add the same amount of real rum instead of essence, or will it be a lesser amount?
Thanks!
Kim Nielsen
I would just add the same amount. The dough should have a light taste of rum.
Carla
Can I use leftover sponge cake ?
Kim Nielsen
Yes I believe that you can use sponge cake. Regards Kim (NordicFoodLiving.com)
CURTIS JACOBSON
Rum balls are certainly a big part of our annual Christmas celebration! I just received a batch from my sister. She sends me a full cookie tin of them every year, and I mail that same tin back to her with Easter cookies. The very same red and green tin has been mailed back and fourth for over 30 years... before my time, it was mailed back-and-forth between my sister and my Grandma. I used to help make them, and sometimes I've made them myself. Our family's recipe doesn't include raspberry jam. "Nilla Wafers" cookies are used instead of cake leftovers. The rum balls are rolled in granulated sugar, instead of coconut. And of course we've always always used real rum! We prefer to use a dark rum, like Myers... and plenty of it. Remember, when cooking with alcohol it's very good luck to drink some. Don't measure the rum... just add it until you get the right consistency. Using fake rum is very bad luck. Totally inappropriate. Can't believe anyone would even consider it. Would you drink that stuff? Crazy! Refrigerating the finished rum balls seems like a weird "modern" idea to me. They won't go bad if you keep them in an airtight container. You'll perceive less flavor and aroma if you eat them cold. In fact, a nice alternative way to serve rum balls is to pop them in a microwave for few seconds... I'm gonna eat one right now.
Tal
I love the tin story. What an amazing family tradition.
Sharon Polson
We have a very similar recipe in Scotland called "truffles", made with digestive biscuits and condensed milk, the jam element is interesting might try it out
Mark Dear
Do you really mean three _tablespoons_ of rum essence? That seems like a lot! I shop at Rema, and that would be about 2-3 bottles of the Dr Oetker you recommend.
Kim Nielsen
You are right. This is a mistake. You should only use about 3 tsp of rum essence. If you are using "real" rum then you should use about 3 tbsp (or add to taste). Thanks for letting me know. I will update the recipe now. Regards Kim (NordicFoodLiving.com)
Golden Steinau
(that would have been so creepy if I was on another site)
Kim Nielsen
Haha - Yes I know the translation is a bit "direct" Regards Kim (NordicFoodLiving.com)