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Classic rum balls recipe
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Prep Time:
80 minutes
Cook Time:
Total Time:
80 minutes
Indulge in festive chocolate rum balls for the perfect holiday treat.
Ingredients:
  • 250g pkt Arno Shortbread
  • 105g (1 1/4 cups) desiccated coconut
  • 35g (1/3 cup) cocoa powder
  • 395g can sweetened condensed milk
  • 60ml (1/4 cup) dark rum
  • 375g pkt dark chocolate melts, melted
  • Coles Shredded Coconut (or extra desiccated coconut), to decorate
Instructions:
  • Pulse the shortbread biscuits in a food processor until finely crushed, then transfer to a large bowl.
  • Combine desiccated coconut and cocoa powder, stirring until fully mixed. Add sweetened condensed milk and rum, stirring until well combined. Chill in the fridge for 30 minutes to slightly firm up.
  • Shape the mixture into tablespoon-sized balls and arrange them in a single layer on a baking paper-lined tray. Chill in the fridge for 30 minutes to slightly firm up.
  • 1. Dip each ball individually into rich, melted dark chocolate using a fork. Place them back on the tray and generously sprinkle with shredded coconut. Allow them to set for 5 minutes. Refrigerate the rum balls covered, until ready to serve.

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