My Favorite Chocolate Rum Balls Recipe
These Chocolate Rum Balls are very popular at our family gatherings, but I must admit that I haven’t made them since Christmas. They did go down well though. I guess that I don’t make them as much as I used to because let’s face it, they are fiddly when it comes to rolling the balls. I have tried wearing gloves and even wetting my hands, however, they still end up a mess. Although, the end result I must say, is worth it. Update: I have started to make them again and are pleased to report that they are just so tasty, I never should have stopped making them. I have another similar recipe called Chocolate Truffles but these are the favorite. They are worth the effort, do yourself a favor. Enjoy!
½ lb Marie Biscuits (8 oz or 240 grams)
1 tin sweetened condensed milk
1 teaspoon vanilla essence
¾ cup of desiccated coconut and an extra cup or more for rolling
1 tablespoon cocoa
1 tablespoon rum or imitation rum
Pound the biscuits with a rolling pin until fine or process in a processor.
Mix all of the dry ingredients together.
Add the liquids to the mix and stir.
Use a spoon to scoop up small portions and roll into balls.
Roll the balls in extra desiccated coconut to coat.
Put into the refrigerator to set.
Place a bowl with warm water nearby and wet your hands whilst rolling the balls.
Substitute the Rum with Sherry, Brandy or Bailey’s Irish Cream.
These chocolate rum balls can also be rolled into logs instead of the traditional ball shape.
If you are crafty, style them in a box as a gift or wrap with cellophane.
Handy to take to functions and parties as they transport easily.