Select Page

ChefNorway’s Rum Balls


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 really make 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


European Measurements

  • 175g leftover cake residues (sponge cakes and similar sweet cakes)
  • 1 dl. powdered sugar
  • 2 tbsp. raspberry jam
  • 2 tbsp. baking cocoa powder
  • 1 tbsp. vanilla
  • 50g marzipan *optional
  • 100g chocolate (around 50% cocoa, and chocolate for cakes)

For the US measurements click the button down below


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



Summary Delicious chocolate and rum treat, made out of leftover residue from cakes you've made before. A good way to use everything even the left over stuff that normally goes in the trash.


About The Author

Leave a reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.