Rich and indulgent


  • 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)


  • 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.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 271kj
  • Fat Total 18g
  • Saturated Fat 11g
  • Protein 2g
  • Carbohydrate 28g
  • Sugar 11g
  • Sodium 85mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by MelissaReport
Yummo, I have pepole begging for this recipe!
Posted by MelissaReport
Sorry, people!