Chocolate Dessert

Chocolate rum balls

Name: Chocolate rum ball recipe
Prep time: 30 min
Total time: 30 min
Yield: 38
Ingredients: 1/4 cup (50g) raisins, chopped; 2 tbs dark rum; 250g plain chocolate biscuits; 1/2 cup (50g) Dutch cocoa powder, sifted, plus extra sifted, for rolling; 2 cups (180g) desiccated coconut; 395g can sweetened condensed milk

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30m

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by Kirsten Jenkins

Nov 04, 2018

Nothing signals the arrival of Christmas quite like these easy, festive rum balls made with chocolate, cocoa, and of course, rum.

1/4 cup (50g) raisins, chopped
2 tbs dark rum
250g plain chocolate biscuits
1/2 cup (50g) Dutch cocoa powder, sifted, plus extra sifted, for rolling
2 cups (180g) desiccated coconut
395g can sweetened condensed milk

Method

1.

Line two large baking trays with baking paper. Place the raisins and rum in a large bowl and stand for 10 minutes, stirring occasionally, to soften.
2.

Place biscuits in a food processor and whiz until finely crushed. Add biscuits, cocoa, coconut and condensed milk to the raisin mixture. With clean, slightly damp hands (as the mixture will be sticky, combine well.
3.

Place extra cocoa on a large plate. With lightly greased hands, roll 1 tbs measures of the biscuit mixture into balls, placing onto the prepared tray as you go. Roll the balls in extra cocoa to liberally coat, returning to the same trays. Chill for 2 hours or until set firm (see note).
4.

Serve chilled.

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Recipe Notes

Once set firm, rum balls can be transferred to an airtight container that's been liberally dusted with extra cocoa and chilled for up to 1 week. Place them in a single layer, cover with a piece of baking paper and liberally dust the paper with cocoa before adding another single layer of rum balls. You may need to dust them with a little more cocoa powder before serving, the longer they are stored.