Rum Balls
Although enjoyed year-round in Denmark, these little chocolate balls are enjoyed during the festive season throughout England, Australia, Canada, Germany, New Zealand, the United States, Austria, Slovenia, Hungary, Greece, and the Czech Republic. Quite the international little treat!
Chocolatey, sweet, and very moreish, it's easy to see why these are a popular nostalgic delight for many. Super quick to make, minimal, inexpensive ingredients, and no cooking required. Perfect for little helpers to have fun in the kitchen or as a quick addition to your holiday celebrations.
Ingredients 5
1 packet milk arrowroot biscuits, 250g, crushed into crumbs
1 1⁄2 cups desiccated coconut, divided
2 tbsp cocoa powder
1 tin condensed milk, 395g
2 tbsp rum
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Method 5
Using a food processor, blend the into a crumb.
In a large bowl mix together the arrowroot crumb, 1 cup of the desiccated coconut and the cocoa powder. Add the condensed milk and rum and mix thoroughly until well combined.
Pour the remaining into a small bowl.
Take about 2 tablespoons worth of the mixture and roll it into a ball using your hands, it should be smaller than a golf ball. Coat in the and set aside. Repeat with the remaining mixture.
Store in the fridge on a plate covered with cling film until needed. They can also be stored in an air-tight container in the fridge for up to a month.
Clove Kitchen's tips
Start with 2 tablespoons of rum and adjust as needed to your liking. Or omit it altogether if you would prefer a rum-free version. The recipe will still work with or without rum.
