Double chocolate rum balls

Recipe submitted by JT41

Next Recipe

Indulgent Chocolate and Raspberry Brownie

0:20 PREP • 0:5 COOK
6 Ingredients

Rich and indulgent

Print
Cookbook

Favourites Add

Facebook

Twitter

Google Plus

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)

Select all ingredients

Add To My Shopping List

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.

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.

Powered by Edamam

Print
Cookbook

Favourites Add

Facebook

Twitter

Google Plus

Trending This Week

Corn fritters

Cinnamon doughnut puffs

Hamburgers with oven-baked fries

Chilli con carne

Metric Converter

Tell us what you think in the comments below

• Sign Out

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.