Rum Balls Recipe
These chocolatey, coconut-coated rum balls contain juicy sultanas. They are best made at least a day before serving to allow them to firm up and allow the flavours to blend.
Makes about 40 rum balls.
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
250g Nice biscuits (we use Arnott's brand)
24g (3 tablespoons) cocoa powder
42g (1/2 cup) desiccated coconut
395g can sweetened condensed milk
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
30ml (1 1/2 tablespoons) rum
130g (2/3 cup, lightly packed) sultanas
About 65g (3/4 cup) desiccated coconut, for coating
Place biscuits and cocoa in a food processor or blender and crush biscuits very finely.
If you used a blender, pour the crushed biscuit and cocoa mixture into a large bowl and stir in the remaining ingredients (except the coconut for coating). © exclusivelyfood.com.au
If you used a food processor, you can add the 1/2 cup coconut, condensed milk, vanilla and rum to the biscuit crumbs and process until the mixture is well combined. Then add the sultanas and process on very low speed until just combined.
Place mixture in refrigerator or freezer until it is firm enough to roll into balls (about 30 minutes in the refrigerator). If the mixture is too soft, it will be sticky and difficult to roll properly and the rum balls will not hold their shape.
Sprinkle coconut for coating onto a plate or into a flat-bottomed dish. Roll generously heaped teaspoons of mixture into balls, and then roll in coconut. Store, preferably in a single layer, in an airtight container in the refrigerator. © www.exclusivelyfood.com.au
Click here for our Christmas Truffles recipe.
Click here for our Apricot Balls recipe.