I got to tell you about this secret. Everyone loves these rum balls in Norway. This recipe might be a little bakers secret, but why not share it with the rest of the world. Finally, you can know how to make what we call rum balls. So make sure when you make a cake next time. Save every “ugly” bit you cut off that are giving it a weird shape. Or maybe you want to just cut in a different shape than your forms. The leftovers I suggest you save in a plastic bag, leave them in the freezer and bring it out when you have a bag full. That is the good stuff we want for the rum balls

Measurements and Ingredients


175g leftover cacke residues
1 dl. powdered sugar
2 tbsp. raspberry jam
2 tbsp. cocoa powder
1 tbsp vanilla
1 tbsp. rum flavoring
50g marzipan
100g chocolate

Addition Information

Preparation time:
15 minutes
Cooling time:
25 minutes
Total time: 1 hours


Start by melting the chocolate.
Next while chocolate is melting, put every ingredient except chocolate in a mixer bowl.
Mix it with the grinder tool for a few minutes.
Use a tablespoon to scoop out similar portions that you roll up into a ball.
Dip in the chocolate and set on a tray.
Sprinkle sprinkles on top of the chocolate.
Cool for at least 30 minutes. (Until chocolate has hardened)

Download Digital Recipe