Salted caramel and dark chocolate rum balls

Salted caramel and dark chocolate rum balls

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Give a gift to remember with these decadent salted caramel and dark chocolate rum balls.

The ingredient of Salted caramel and dark chocolate rum balls

  1. 315g Coles Brand chocolate madeira cake
  2. 395g can NESTLu00c9 Sweetened condensed milk
  3. 50g salted butter, chopped
  4. 1/4 cup (55g) firmly packed brown sugar
  5. 1 teaspoon sea salt flakes
  6. 2 teaspoons rum essence
  7. 2 x 200g pkts Plaistowe premium chocolate dark
  8. Sea salt flakes, extra, to serve
  9. Plaistowe premium cocoa, to dust

The instruction how to make Salted caramel and dark chocolate rum balls

  1. Remove icing from the cake and discard. Process the cake in a food processor until coarse crumbs form.
  2. Place condensed milk, butter, sugar and salt in a saucepan over medium heat. Cook, stirring, for 10 mins or until mixture thickens. Stir in cake crumbs and essence. Place in fridge for 30 mins to chill. Roll 2 teaspoons of mixture into balls and place on lined trays. Freeze for 15 mins.
  3. Melt the chocolate in the microwave on High for 2 mins, stirring every 30 secs, or until smooth. Use two forks to dip balls into the chocolate. Place on trays lined with baking paper. Set aside for 1 min, then sprinkle with salt. Stand for 30 mins or until set. Dust with cocoa.

Nutritions of Salted caramel and dark chocolate rum balls

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