These super rich, chocolate, rum balls, have always been a Christmas tradition in my family. I'm not sure where the original recipe came from, but I've attempted to document my version of the recipe as best as possible. Definitely a crowd pleaser!
Ingredients
- 350 g chocolate cake mix
- 1/2 cup Bundaberg dark rum
- 200 g sweetened condensed milk
- 1 tbs instant coffee powder
- 1 tbs cocoa
- 1/4 cup hot water
- 2 x 375 block milk cooking chocolate
- 4 x 150 g chocolate sprinkles
Method
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Step 1Bake cake as per the packet instructions and allow to cool.
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Step 2Crumb the chocolate cake into fine crumbs.
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Step 3Dissolve the cocoa and instant coffee in hot water and then toss evenly through crumbs.
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Step 4Pour the rum over crumbs and toss through evenly.
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Step 5Slowly knead in sweetened condensed milk, a little at a time until mixture is firm but moist.
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Step 6Refrigerate for at least an hour.
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Step 7Roll mixture into teaspoon sized balls approximately 2-3 cm in diameter.
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Step 8Melt chocolate in bowl over saucepan on low heat.
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Step 9Dip rum balls in chocolate, shake off excess then roll in sprinkles and place in small paper patty cups.
Equipment
- 1 bowl
- 24 paper patty cases
Recipe Notes
For the chocolate cake crumbs I usually bake a cake using a 340g generic packet mix from the supermarket. Do not use mudcake.
Mixture should be fudge or play dough-like consistency. If cake crumbs are still visible you should add extra sweetened condensed milk. More or less may be required depending on the amount and consistency of cake crumbs. Mixture will not be overly sweet to taste.
Refrigerate in an air tight container. Condensation or moisture will cause rum balls to sweat and crumble. Last for approximately 5-7 days.
Recipe Reviews (3)
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