Romkugler ~ Danish Rum Balls

Romkugler is a classic no bake Danish dessert with leftover cake and/or pastries, and is flavored with rum and cocoa. Danish rum balls are a great way to use up leftover cookies, pastries and cake.

What is Romkugler?

Romkugler are Danish rum balls, also known as trofler in some parts of Denmark, are popular in bakeries all across Denmark. Made with leftover pastries, cakes and/or cookies crumbs, rum balls are cheap and popular among kids. Crumbs mixed with cocoa and rum are shaped into balls, and rolled in either chocolate sprinkles or coconut flakes.

According to Wiki, troffel masse in Denmark is cookie butter with cakes, cookies and pastries crumbs, rum and cocoa. Hence, for the last day of exploring cookie butter, lets explore romkugler or rum balls with a pastry and muffin crumbs.

What to use to for Rum Balls

Danish pastries and/or cake are idea for romkugler. Cinnamon swirl works the best here I used a giant palmier and a hazelnut chocolate muffin. Mr U walked in while I was preparing and tasted rum balls with and without sprinkles. He liked them a lot and didn’t care much for the chocolate sprinkles.

This afternoon while drafting the post, I was uncomfortable posting this recipe as I didn’t use any cookies and the theme is cookie butter! So I made a small batch of rum balls with only Nilla wafers and other with Nilla and muffin. Though Nilla wafer rum balls were good, the one with the wafer & muffin were the best. Nilla wafers are good substitute for plamier or Danish pastry.

Romkugler ~ Danish Rum Ball Recipe

Adapted from here

5 from 2 votes

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Romkugler ~ Danish Rum Ball

Prep Time

10 mins

Cook Time

0 mins

Refrigerate

1 hr

 

Romkugler is a classic no bake Danish dessert made with leftover cake and/or pastries, and is flavored with rum and cocoa.

Course: Dessert

Cuisine: Danish

Keyword: 10 Minutes Recipe, Kids Friendly Recipe, No Bake Dessert, No Fire Recipe, Rum Balls

Servings: 12 pieces

Ingredients

• 200 grams Danish Pastry and/or Cake crumbs (1 cup each of palmier and hazelnut muffin crumbs)
• 1 tbsp Raspberry Jam
• ⅓ cup Confectioners Sugar
• 1 tbsp Cocoa Powder
• 2 tbsp melted Butter (check notes)
• ½ tsp Vanilla Extract
• 1 - 1 ½ tsp Rum Extract (I skipped)
• Chocolate Sprinkles or Coconut Flakes for garnish

Instructions

1. Break pastry and crumble muffin.
2. In a food processor or a blender take all the ingredients except chocolate sprinkles and blend until everything mix well and comes together.
3. Taste the mixture and adjust sugar, cocoa and rum extract.
4. Transfer to a bowl and refrigerate for one hour.
5. Pinch out a small piece from the mixture and shape into a round ball.
6. Roll the ball in chocolate sprinkle and serve.
7. Keep rum balls refrigerate in a airtight container.

Recipe Notes

• Butter - Adjust depending on how greasy the crumb is. Start with 1 tbsp and add more if necessary.  When using only wafers/cookies might require additional 1 tbsp of butter.
• Pastry - Cinnamon swirl or any Danish pastry works the best.  Substitute for pastry is Nilla wafers are any cookie, however traditional romkugler is prepared with pastry and/or cake.
• Cake - Leftover cakes or muffins work the best.  If there is any leftover cake or muffin, freeze and use later to prepare rum balls.

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