These Austrian Rumballs, or in German, “Rumkugeln” are almost mandatory for Christmas but, in our opinion, they taste awesome throughout the year. The rum balls are made after a traditional Austrian recipe from the good old times, when the emperor Franz Josef used to reign the kingdom of Germany. It is a no-bake recipe. Just stick to the given instructions and it will turn out just fine. Happy Baking!
Ingredients Rum Balls Rumkugeln
(30 pieces)
Dark dough
100 g of each: powdered sugar – ground almonds – grated semi-sweet baking chocolate
1 egg white
some dark um
cocoa, unsweetened
Light dough
1 hard boiled egg yolk
30 g butter
1 vanilla bean or real vanilla extract
1 tbsp powdered sugar
Baking Instructions Rum Balls Rumkugeln
– For the dark dough mix all ingredients thoroughly.
– For the light dough press the egg yolk through a sieve and mix it with the remaining ingredients; keep it cold.
– Make balls out of the dark dough of walnut size; the light dough should have the size of a cherry pit (so quite small).
– Place in each dark ball one light one; take the ball slightly apart and fill in the smaller one; then close it. Place them into little matching cups.
– Keep rum balls at least for 30 minutes in the fridge.
– Roll the balls in the cocoa powder and place them in small paper cups.
Keep the rum balls in a tin.
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