• 200g dark chocolate (at least 70% cocoa solids), chopped into small pieces
  • 150g double cream
  • 100g chocolate cake, broken into crumbs
  • 1 tbsp dark rum
  • 3 tbsp chocolate sprinkles or chocolate vermicelli


  • STEP 1

    Heat the chocolate and cream in a heatproof bowl set over a pan of just simmering water, making sure the bowl does not touch the water. Stir until the chocolate has melted and the mixture is smooth.

  • STEP 2

    Remove from the heat, and mix in the cake crumbs and rum. Leave to cool at room temperature until the mixture is firm enough to roll into balls, about 1 hr – don’t worry if it splits slightly. If you’re short of time, chill the mixture for up to 30 mins, stirring every 10 mins, until firm.

  • STEP 3

    If the mixture splits, stir again until smooth. Put the sprinkles in a shallow dish. Roll teaspoonfuls of the mixture into balls, then roll in the sprinkles to coat. Will keep in a cool, dry place in an airtight container for up to a week.

Recipe from Good Food magazine, Christmas 2020

Goes well with


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