RCI-DS.003.0281.001
Serious Rum Balls
Highly alcoholic sweet treats for the Holiday season. Makes 30 rum balls.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- Weet-Bix (approximately 150g of dry low-Sugar grain breakfast cereal)10 unit
- 395 g
- 2 tablespoons
- desicated coconut1/3 cup
- Extra desicated coconut for coating1 unit
- 1/3 cup
- 400 mL
Method
1
Crush the 10 Weet-Bix biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
2
Combine the crushed Weet-Bix, cocoa powder, desiccated coconut, and sultanas in a large mixing bowl, stirring well to distribute the ingredients evenly.
3
Pour the 400 mL dark rum into the dry mixture and stir thoroughly until the mixture is well combined and holds together when pressed.
2 minutes
4
Add the 395 g sweetened condensed milk to the mixture and stir until fully incorporated, ensuring a consistent, moldable texture.
5
Scoop the mixture into approximately 24–30 portions (approximately 1 tablespoon each) and roll each portion between your palms into a ball shape.
5 minutes
6
Spread the extra desiccated coconut on a shallow plate or board.
7
Roll each rum ball in the coconut coating, turning to coat all sides evenly, then place on a tray lined with baking paper.
8
Refrigerate the rum balls for at least 2 hours, or until firm and set, before serving or storing in an airtight container.
120 minutes