Christmas just isn't the same without rum balls, but they’re great to keep on hand year round for gifting or impressing dinner guests. The blend of chocolate and macadamias creates a melt-in-your-mouth sensation, and a splash or two of rum makes it the ultimate grown-up treat.
Ingredients
- 200 g good quality shortbread biscuits
- ½ cup macadamia halves
- ⅓ cup cocoa powder
- ½ cup sweetened condensed milk
- 2 tbsp dark rum
Ideas to decorate
- ½ cup macadamia pieces
- ½ cup cocoa powder
- ½ cup chocolate sprinkles
- ½ cup melted chocolate
Instructions
- Place the shortbread biscuits, macadamias and cocoa powder into the bowl of a food processor and process until almost smooth. Place in a large bowl and stir in condensed milk and dark rum. Refrigerate the mixture for 30 minutes, until firm enough to roll into balls.
- Roll 1 tablespoon (approximately 25g) of mixture into a ball. If desired, roll the mixture around a macadamia piece so that you create a rum ball with a nut centre. Place on a paper lined tray. Repeat until the mixture is used up. Refrigerate the rum balls for 30 minutes, or until cool and firm.
- Place the 4 decorative coatings into separate bowls arranged side by side. Roll and dip the chilled rum balls into the different bowls to decorate to your taste. Place in small cupcake papers and serve immediately or refrigerate until ready to serve.
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