Last Sunday I had a Christmas baking frenzy! I make a few slices and these gorgeous little chocolate rum balls. I used my Mum’s secret recipe. 😉 She always likes to prepare a large batch of rum balls a few weeks before Christmas. The rum balls are moist, rich and truly decadent. It’s a simple recipe with lots of chocolate and a good splash of rum. The perfect little Christmas treat to have in the fridge for your visitors over Christmas. Thanks Mum xox
What you will need
- 1 x plain chocolate cake (pre-made)
- 1 x packet chocolate ripple biscuits (plain chocolate biscuits)
- 1 x cup dessicated coconut
- 1 x cup cocoa powder
- 100gms glacé cherries
- 80gms glacé ginger
- 350mls good quality rum
- 250gms copha (vegetable shortening)
- 375ml jar of plum jam
How to make the rumballs
In a large bowl, crumble the chocolate cake into small pieces and crush the chocolate biscuits. Add the cocoa, dessicated coconut, glaced fruit and mix all the ingredients together.
In a saucepan melt the copha and plum jam and then allow to cool slightly. Pour the wet mixture into dry ingredients. Add rum to taste – my mother usually adds 500mls of rum, but I will leave this at your discretion.
Roll the mixture into small balls and toss in desiccated coconut. Store them in the fridge until they are quite firm.
Note: If you find that your rumball mixture is very wet (sticky), then place it in the fridge for 30 minutes. The mixture should be firm enough to roll into little balls. If it’s not, then the rum balls will not hold their shape after being rolled.
Enjoy my friends!