White Chocolate Coffee Rum Balls

Lynnda Cloutier


These are melt in your mouth, truffle like balls that can be served alone or used to decorate cakes. Handle them gently, though, as they are delicate to the touch. If you want sturdier rum balls for traveling, you can add an extra half of a cake to the recipeSource: Unknown

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1 vanilla pound cake, 11 oz, cut into pieces (store bought; thawed if frozen)
3 tbsp. dark rum
1 1/2 tsp. freeze dried or granulated instant coffee
3 oz. white chocolate, grated or chopped
1 cup chopped pecans, toasted
unsweetened cocoa, powdered sugar or ground almonds for coating, see note below

Directions Step-By-Step

Process the cake pieces to crumbs in a food processor about 1 minute.
Mix rum and coffee, pour over the cake and process 10 seconds more. Add pecans into the processor bowl.
Put chocolate in a glass bowl and microwave on high for 20 seconds, mix with a fork and add to the processor bowl. Process til a ball forms. Spread in a shallow pan or bowl and refrigerate til set, overnight works best.
Scoop out 1 inch balls with a melon baller or small ice cream scoop, and put on a platter or baking sheet. They are very delicate so return them to the refrigerator until hard again.
To coat balls, put the cocoa, powdered sugar or almonds in a plastic zipper bag. Add a few balls at a time and shake gently to coat completely. Serve at once or refrigerate til ready to serve. The balls will hold their shape as long as they are not touched by warm hands.
To coate 8 to 10 one inch balls: 1 Tbsp. cocoa, 2 Tbsp. powdered sugar or 2 Tbsp. ground almonds

About this Recipe

Course/Dish: Cakes, Cookies