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JT41

Double chocolate rum balls

Double chocolate rum balls
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Rich and indulgent

Ingredients

  • 250 g of chocolate cake
  • 200 g of dark good quality cooking chocolate
  • 1/4 cup of cream
  • 30 g of butter
  • 1 cup of desiccated coconut
  • 1 teaspoon of rum ( and 1 teaspoon of Bailey's optional)
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Method

  1. Combine the butter and cream in a small saucepan under low heat until it just starts to boil.
  2. Take the saucepan off the heat and add chocolate and stir until chocolate has melted.
  3. Crumb the chocolate cake in a food processor.
  4. Add cake crumbs, half a cup of the desiccated coconut and rum (and Bailey's) until mixed evenly.
  5. Refrigerate for about 30 min until firm enough to handle.
  6. Roll into small balls and roll ecah ball in the remaining desiccated coconut.
  7. Refrigerate for another 30 min before serving.
No Rating

Recipe Rating

4
Preparation Time: 20M
Cooking Time: 5M

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