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Salted caramel and dark chocolate rum balls
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Create unforgettable salted caramel and dark chocolate rum balls for a memorable gift.
Ingredients:
  • 315g Brand chocolate madeira cake
  • 395g can NESTLÉ Sweetened condensed milk
  • 50g salted butter, chopped
  • 55g brown sugar
  • 2.40 gm sea salt flakes
  • 2 tsp rum essence
  • 2 x 200g pkts premium chocolate dark
  • Sea salt flakes, extra, to serve
  • Plaistowe premium cocoa, to dust
Instructions:
  • Separate the icing from the cake and discard it. Pulse the cake in a food processor until coarse crumbs are achieved.
  • Combine condensed milk, butter, sugar, and salt in a saucepan over medium heat. Cook, stirring, until mixture thickens, for about 10 minutes. Stir in cake crumbs and essence. Chill in the fridge for 30 minutes. Roll 2 teaspoons of mixture into balls and place on lined trays. Freeze for 15 minutes.
  • Step: Melt the chocolate in the microwave on High for 2 minutes, making sure to stir every 30 seconds until smooth. Use two forks to dip balls into the chocolate. Place them on trays lined with baking paper. Let them stand for 1 minute, then sprinkle with salt. Allow them to set for 30 minutes before dusting with cocoa.

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