Classic rum balls recipe

Classic rum balls recipe

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It just wouldnt be Christmas without stocking up on these sweet chocolate-coated rum balls

The ingredient of Classic rum balls recipe

  1. 250g pkt Arnotts Arno Shortbread
  2. 105g (1 1/4 cups) desiccated coconut
  3. 35g (1/3 cup) cocoa powder
  4. 395g can sweetened condensed milk
  5. 60ml (1/4 cup) dark rum
  6. 375g pkt dark choc melts, melted
  7. Shredded coconut (or extra desiccated coconut), to decorate

The instruction how to make Classic rum balls recipe

  1. Place the shortbread biscuits in the bowl of a food processor and process until they are finely crushed. Transfer the crushed biscuit to a large bowl.
  2. Add desiccated coconut and cocoa. Stir until well combined. Add the condensed milk and rum. Stir until well combined. Place in the fridge for 30 minutes to firm up slightly.
  3. Roll level tablespoonfuls of the mixture into balls. Place, in a single layer, on a tray lined with baking paper. Place in the fridge for 30 minutes to firm up slightly.
  4. Use a fork to dip the balls, 1 at a time, in chocolate. Return to tray. Sprinkle with shredded coconut. Set aside for 5 minutes. Store the rum balls, covered, in the fridge.

Nutritions of Classic rum balls recipe

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