Rum ball slice

rum ball slice
36 Item


Rum balls


1.Preheat oven to 180°C (160°C fan-forced). Grease 20cm x 30cm rectangular pan; line base and long sides with baking paper, extending paper 5cm over sides.
2.Combine sifted flours, cocoa, coconut, sugar and butter in medium bowl; press mixture evenly over base of pan. Bake about 20 minutes. Cool.
3.To make rum balls; combine ingredients in medium bowl. Roll level teaspoons of mixture into balls.
4.To make ganache, bring cream to the boil in small saucepan. Remove from heat; pour over chocolate in medium heatproof bowl, stir until smooth. Cool 10 minutes.
5.Spread ½ cup of the ganache over base; top evenly with rum balls. Spoon remaining ganache over rum balls. Refrigerate 3 hours or overnight.

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