Oh, this is a classic! Rum balls, those yummy little treats that are a hybrid between a cake and a truffle, but without crossing the border to the way-overdone “cake pops” land.

I think rum balls are one of those things that people either love or hate, and it mostly has to do with the way people make them. I’ve tried a few that used cheap orange liqueur and man oh man, it felt like swallowing a fire ball! Some others are a bit too dry and make you want to drink 10 gallons of eggnog to wash them down.

After doing some tests, I wanted to do something that was the perfect combo of dough-ey, chocolate-y, and boozy. As mentioned, I wanted to create a truffle cake hybrid, and I think I got it!

This recipe uses chestnut purée (which you’ll make at home, super easy), espresso, and spiced rum, this combination makes the cake super velvety and full of flavor. The addition of chocolate and sprinkles make it extra decadent and fit for any holiday party.

In the recipe I mention to use “good” dark chocolate, and by that I mean get a few good chocolate bars (70% or so) or some chocolate chunks, try to avoid cookie chocolate chips as they will not be as shiny as the other stuff (but hey, chocolate is chocolate, am I right?)

Hope you enjoy them balls!

west elm - Chestnut and Espresso Rum Balls

Espresso-Chestnut Chocolate Rum Balls


1 batch of your favorite chocolate sheet cake (like this one, or this one)

    1 cup cooked chestnuts (the ones that come in a jar)
    2 tbsp. coconut oil, melted
    ¼ cup granulated sugar
    3 tbsp. spiced rum (I like kraken, it’s nice and sweet)
    1 tbsp. Kahlua
    ½ tsp. espresso powder
    1 ½ cups good quality dark chocolate
    Chocolate sprinkles

west elm - Chestnut and Espresso Rum Balls

After you cook the sheet cake, let it dry out a bit (once it becomes a little dried out, it’s ready to absorb the liquor). I left my cake on the counter uncovered for a day.

Begin by pulsing the chestnuts, sugar, espresso powder, and oil together in the food processor until it forms a paste. Next transfer the mixture to a stand up mixer with a paddle attachment.

Begin to cream the chestnut puree on low, slowly crumbling the cake into the mixture. Once all the cake is added, add the rum and Kahlua and continue to mix until a cookie dough-like mixture forms.

Spooning out about 1 tbsp. of the cake mixture, gently roll it into a ball. Continue in this manner with all the cake mixture. Once all the balls are formed, melt the chocolate in a bowl over a double boiler or in the microwave and carefully dip each cake ball so that they are entirely covered. Let them drip on a cookie rack and immediately sprinkle each ball with chocolate sprinkles (or any other garnish). Once all the cake balls have been dipped, place them in the fridge to firm up. Store in the fridge for about a week.

west elm - Chestnut and Espresso Rum Balls

west elm - Chestnut and Espresso Rum Balls

west elm - Chestnut and Espresso Rum Balls


Get the Look

Leave a Reply

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

Related Posts