Well it is that time of the year where one looks for handy little treats to give as gifts or to feed the masses over the festive season. These spongy chocolate, coconut coated rum balls have a sever hint of rum flavoured bliss. I tend to make mine two or tree days prior to serving so that the flavours meld as the balls begin to firm. Hint: hide them….human rats tend to raid the container in the fridge.
The following recipe should make around 35 – 40 rum balls
What will you need?
- 250g plain biscuits. I prefer to use Arnott’s Nice biscuits.
- 3 tablespoons of cocoa powder
- ½ cup of coconut
- 1 x 395g can of sweetened condensed milk
- ½ teaspoon of vanilla essence
- 1 ½ tablespoons of rum (BUNDY!)
- 2/3 cups of sultanas
- more coconut for rolling the balls in
Putting it all together. What do you do?
- Place the biscuits and the cocoa in a food processor. Crush finely.
- Transfer to a large bowl.
- Place all ingredients into the bowl – except excess coconut used for rolling the balls in.
- Chill this mixture in a fridge or freezer until it cools and begins to firm up – approximately 30 minutes.
- Roll heaped teaspoons of the mixture in to a ball and roll in the coconut.
- Store in a single layer in the refrigerator.
I don't like the taste of rum, so I'd probably leave that out, and just make chocolate truffles. ;) I also roll some of them in coconut and some in cocoa.
ReplyDeleteJust a piece of trivia: I live in QLD and back when Joe Bjelke Petersen was Premier, he tried to stop bakeries from calling these treats Rum Balls, as it was crude. He wanted them to be called Rum Marbles. Our local bakery 'met him halfway' by naming theirs Rum Ma-balls.
One has to love the Aussie humour, especially when it comes to having a crack at parliament. I have often made these without rum. I have used orange zest and orange juice. I also make them occasionally without the coconut inside the balls...to give a smoother consistency.
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