Rum balls with a bit of bite! Punched with a generous pour of rum, and gently spiced with gingernut biscuits, these dark and stormy rum balls are a clever twist on the original Christmas treat. Easy to make, these truffles are gone in an instant once they're brought out at a party!
Ingredients
- 250g gingernut biscuits
- 250g Arnott's Marie biscuits
- 1/2 cup coconut
- 395g condensed milk
- 3 tbs cocoa
- 6 tbs rum
- 1/2 cup chocolate sprinkles to coat
Method
-
Step 1Crush biscuits in a food processor until crumbly, but not powdered.
-
Step 2Add biscuit crumbs, coconut and cocoa to a large mixing bowl and combine.
-
Step 3Add condensed milk and rum, and mix.
-
Step 4Roll mixture into little balls and then roll in coconut or chocolate sprinkles.
Equipment
- 1 food processor
Recipe Notes
Can you use other types of biscuits in rum balls?
Yes, in these dark and stormy rum balls you can use chocolate ripple biscuits instead of Marie biscuits to make the recipe more chocolatey, and add more rum if you want it rummier! (That's definitely a word, surely.)
What do I do if my rum ball mixture too wet?
If you find your rum ball mixture is too wet to roll into balls, pop it in the fridge to chill for an extra half hour, or add more coconut to your mixture. That said, if you follow this recipe your dark and stormy rum balls should be an ideal consistency for rolling out.
This recipe was photographed by Greer Worsley for Australia's Best Recipes.
If you like the sound of this recipe, you might also like these Rum Balls.
Recipe Reviews (11)
JOIN THE CONVERSATION
Log in Register