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Cheat's cheesecake rum balls
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Prep Time:
40 minutes
Cook Time:
2 minutes
Total Time:
42 minutes
Indulgent cheesecake balls drizzled with decadent peanut caramel sauce and a hint of rum.
Ingredients:
  • 82.50 ml raisins
  • 40.00 ml dark rum
  • 2 x 220g Belgian chocolate cheesecake slice, chopped
  • 400g dark chocolate, chopped
  • 107.50 gm caster sugar
  • 62.50 gm water, plus 2 tbsp extra
  • 40.00 ml crushed peanuts
  • 1 tsp silver cachous
Instructions:
  • Soak raisins in rum for 30 minutes in a small bowl.
  • Put 100g of dark chocolate in a microwave-safe bowl. Microwave on HIGH for 1 minute and 30 seconds, stirring every 30 seconds until smooth. Let it cool for 10 minutes.
  • Blend cheesecake in a food processor until creamy. Mix in raisins and melted chocolate until just blended. Chill for 30 minutes. Shape into 2cm balls and refrigerate for another 30 minutes.
  • Cover a large baking tray with baking paper. In a microwave-safe bowl, microwave the remaining dark chocolate on HIGH (100%) for 1 minute 30 seconds or until smooth, stirring every 30 seconds with a metal spoon. Let it cool for 10 minutes. Dip each ball into the chocolate to coat, then use a fork to lift them out, allowing excess chocolate to drip off. Transfer the coated balls onto the prepared tray. Let them stand for 30 minutes until the chocolate is set.
  • In a saucepan, stir together sugar and 1/4 cup of water over low heat until sugar dissolves. Increase heat to high and let it boil without stirring for 5 to 7 minutes until golden. Add peanuts and swirl to mix. Carefully add 2 tablespoons of cold water (watch for splattering). Swirl the pan on low heat until well combined. Remove from heat and let it cool for 10 minutes.
  • Drizzle the balls with peanut caramel and sprinkle with silver cachous before serving.

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