There are some who call these 'truffles.' Here... we're a more simple people. In this instance, chocolate balls with rum in them? Why, we shall call them RUM BALLS, of course!
In my recipe-hunting experience though, I've noticed that these treats are made in many different ways. Some people bake a cake and then roll up chunks into balls. Some people make a thick chocolate mousse and harden it, then roll them into balls. And others crush up biscuits, different types depending on the flavour and texture wanted.
One thing I really want to make is White Chocolate Tim Tam biscuit balls, infused with Baileys. But I don't have Baileys at the moment and I've already spent too much on wine, whisky, and sherry for the holidays. The rum I'm using today is the rest of last year's rum for last year's rum balls. 😆
Anyway... for today's illustrious Rum Ball recipe, I'm crushing up Milk Arrowroot biscuits. 🙂
Ingredients:
- 1 can (395mL) of sweetened Condensed Milk
- 2 heaped tablespoons of cocoa powder
- half a cup of coconut
-plus, more coconut for rolling the balls - 1 packet of milk arrowroot biscuits
- rum to taste, other recipes call for 60mL but I taste as I make to get my own personal preference
Method:
If you have a food blender or processor or something, this is a lot easier.
I do not have such luxuries and so! We place the biscuits into a sealed bag.
And then we whack like crazy, roll a rolling pin for a bit, and whack some more! Until all the biscuits are broken down.
Also good for getting out some pent up stress!! 🤣
We'll do this several times because the entire packet of biscuits doesn't fit into the one bag. 😅 And then we pour all the crumbs into a bowl.
Once all the biscuits have been crushed into a nice, fine biscuit dust, we can add the condensed milk, coconut, and cocoa, and mix, mix mix.
It's during this process you'll slowly add the most essential ingredient. The Rum.
I ended up using most of the remaining rum in the bottle. Not all of it. I find rum a bit overpowering, and I'm planning on making a batch of stronger Whisky Balls next. 🙂 Same recipe! Just some Jack Daniels instead of Bundy Rum.
But this step really depends on your personal taste preferences.
Just slowly add and mix it in, have a tiny taste test, and add more if you feel it's necessary. Depending on when you make these, also, the flavour enhances over several days. So if you make these a few days in advance, know that they'll be a little bit stronger when you finally eat them.
Once the mixture is to your liking, it's time to roll them into balls and cover them with coconut! 😃
For this step, I recommend washing your hands a lot. The mixture will get sticky and you'll struggle forming the balls, but if your hands are a little bit wet, it makes it sooo much easier.
Place the balls on a prepared tray.
Once you're done rolling all the balls, you can pop them in the fridge for them to set. 🙂 Once they've become firmer in the fridge, it's best to put them in some airtight containers and then return them to the fridge.
Unless, of course, you're going to eat them in a few hours! 😅 In that case, bon apetit!
Mmmm! Delicious, delicious rum balls!
This batch is going to our friend's house on Christmas Day. 🙂
The Jack Daniels batch I'll be making next is staying here with me, my partner, and our tummies. 😁🥂 Hehe. Oh, okay, our friends can have some of those ones too... but most of them will be devoured before Christmas! 😈
