It isn’t really Christmas without the classic treats, is it? Chocolate rum balls, shortbread, candy cane bark and more – they get you in the festive mood and are perfect edible gifts. As well as being richly flavoured with dark rum, cocoa and coconut, this rum balls recipe is so easy to make, with just 20 minutes of prep time.
How to make classic rum balls
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Ingredients
Method
Rum balls recipe
1.
Process biscuits until fine crumbs.
2.
Transfer crumbs to a large bowl; add condensed milk, coconut, sifted cocoa, rind and rum. Stir well to combine.
3.
Roll mixture into walnut-sized balls. Toss balls in extra coconut. Place on a tray; cover, refrigerate until firm.
Test Kitchen Tips
- To toast coconut, place in large frying pan; stir occasionally over medium heat until golden. Cool.
- The balls can be made up to 1 month ahead; keep refrigerated.
- You can swap rum for Baileys or Grand Marnier if you prefer.
- For an alcohol-free, kid-friendly version, you can use bottled orange juice.
- Suitable to freeze. Not suitable to microwave.
