Never to late to get started on a Christmas Classic! These Classic Rum Balls are sweet and fragrant, rum-infused treats rolled in toasted coconut. A perfect easy and yum light dessert. Warning: You cant stop at just one!
This Classic Dessert is an annual tradition that signal the coming of the Christmas season. Its perfect served as a snack or a light dessert or even a delicious gift! Its so quick and easy to make, ready in no time. A quintessential Christmas treat!!
What do you need to make these Classic Rum Balls?
- Marie Biscuits/ any plain biscuit – This makes the base to these rum balls.
- Condensed Milk – This adds the sweetness and gives these balls its chewy texture.
- Desiccated Coconut – Toasted coconut and Chocolate, a match made in heaven. Just so good together.
- Dutch Processed Cocoa Powder – For the delicious chocolately rum balls.
- Orange Rind
- Dark Rum
These Classic Rum Balls can be made up to one month in advance and stored refrigerated.
Like this recipe? Try more recipes for Christmas –
- Spiced Christmas Tree Brownies
- No-Bake Nutty Chocolate Fudge
- Espresso Martini Brownies
- Spiced Chocolate Christmas Babka
- Gingerbread Cookies
Classic Rum BallsCourse: Brownies, Bars u0026amp; TrufflesDifficulty: Easy
Suitable to freeze. Do not microwave. May be kept for up to 1 month if refrigerated
250 g Marie biscuits
400 g Sweetened Condensed milk
80 g + 40 g Desiccated Coconut, lightly toasted
25 g Dutch processed Cocoa powder, I use lindt/Hersheys
1 tbsp Orange rind, finely grated
60 ml Dark Rum
- Process biscuits in a food processor until fine crumbs.
- Now, transfer crumbs to a large bowl and add condensed milk, desiccated coconut to it.
- Also add sifted cocoa, orange rind and rum.
- Stir well to combine.
- Roll the mixture into walnut sized balls.
- Toss the balls into the extra toasted desiccated coconut to coat.
- Place on a tray, cover and refrigerate until firm
- To toast coconut, place in large frying pan, stir occasionally over medium heat until golden. Cool before applying.
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