Rum Balls

Rum balls!! Yummy!! So yummy and chocolaty! I made these about last week and my partner couldn't get enough of them. It's so quick and easy to make! You can have it with the rum or without the rum. It's entirely up to you.

I initially got this recipe from exclusivelyfood.com.au so props to them for sharing a wonderful recipe.

Rum Balls!

This recipe will make about 20 balls.

You will need:

• 250g of sweet biscuits or cake crumbs (2 1/2 cups)
• 3tbs of cocoa powder
• 1/2 to 1 cup of dessicated coconut
• 395g can sweetened condensed milk
• 1 tablespoon of rum (I used Bundaberg Rum. You can ad more if you like)
• an extra 1/2 to 1 cup of dessicated coconut for rolling/coating
  

Optional: You can also add in sultanas, apricot pieces, marshmallow pieces, chocolate buttons or even peanuts for this recipe. I say be creative!


Instructions

1. Place biscuits in food processor until crushed. (if you have the biscuit crumbs go to step 2). I like my crumbs to be rough so when you bite into the ball it has that nice crunchy texture to it. So leave some rough biscuits. You can crush these with a mortor and pestal but that takes ages.
2. Transfer the crushed biscuits into a mixing bowl and mix in the cocoa. Add the condensed milk, coconut and rum and coconut into the mixture and incorporate until it's well combined. If it's too soft add more coconut into the mixture. This depends on what condensed milk you are using. Some may be thick or a bit thinner.
3. Place the mixture into the fridge (about 1 hour) or freezer (half hour) until firm This makes the rolling process easier because the mixture won't be too soft or sticky to roll.
4. In another bowl or plate sprinkle the coconut into the bowl and start rolling heaped teaspoons of the mixture into balls and then roll into the coconut.
5. Store balls in fridge in an airtight container.