These little cake balls are a perfect treat for the holidays and also make a great food gift. The combination of chocolate and rum is a classic and it is very hard to eat just one of these.
I particularly love the addition of chocolate chips to this recipe, which I adapted from one I found in the November 2016 issue of the Coles supermarket magazine.
These can be made in advance and kept in an airtight container in the fridge for up to a week. If you want to make these child-friendly then leave out the rum or replace it with another flavouring instead.
Ingredients – makes about 30 balls:
- 1 pre-made chocolate cake, 18cm/7 inch size (this can be store-bought or homemade)
- 200g/7oz sweetened condensed milk
- 2 tbsp dark rum
- 1/3 cup mini dark chocolate chips
- 1 cup finely desiccated coconut
- Line 2 baking trays, (or large plates), with baking paper.
- Crumble the chocolate cake into a large bowl. Make sure you don’t have any large lumps.
- Add the condensed milk, rum, choc chips and 1/2 cup of the coconut. Stir to mix.
- Place the remaining coconut onto a large plate.
- Use your clean hands to form the mixture in balls. Roll the balls in the coconut on the plate to coat. Tip: you might find it is easier to make a good shape once each ball has been rolled in the coconut as it makes them less sticky.
- Place the coated rum balls onto the prepared trays/plates then place in the fridge for at least an hour to set.
- Remove from the fridge and leave at room temperature for 15 minutes before serving, or transfer to an airtight container and keep in the fridge until needed. Tip: these definitely taste best at room temperature.