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Chocolate fruitcake rum balls
Chocolate fruitcake rum balls
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Prep Time:
80 minutes
Cook Time:
2 minutes
Total Time:
82 minutes
Delicious rum balls made with leftover Christmas fruit cake - perfect edible gifts! Easy to whip up and oh so festive.
Ingredients:
  • 800g dark fruitcake
  • 80ml rum
  • 3 x 180g blocks good-quality dark chocolate, chopped
  • 250.00 ml chocolate sprinkles
  • 170.00 gm desiccated coconut
  • 500.00 ml crushed Digestive biscuits
Instructions:
  • Prepare two large trays with parchment paper. Break apart the fruitcake into a sizable bowl. Pour a generous amount of rum over the crumbled fruitcake. Combine well.
  • Microwave the chocolate in a microwave-safe bowl on medium-high for 1 minute 30 seconds to 2 minutes, stirring every 30 seconds with a metal spoon until smooth. Combine the melted chocolate with the fruitcake mixture and mix thoroughly.
  • Roll 1 level tablespoon of fruitcake mixture into a ball and coat with your choice of sprinkles, coconut, or biscuits. Place on a prepared tray and repeat with the rest of the fruitcake mixture and sprinkles.
  • Chill in the refrigerator for 1 hour until set. Serve and enjoy.

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