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How to make Chocolate fruitcake rum balls

Yield = 55
Prep time: 1:20
Cook time: 0:02
Total time: 1:22

Ingredients

  • 800g dark fruitcake
  • 1/3 cup (80ml) dark rum
  • 3 x 180g blocks good-quality dark chocolate, chopped
  • 1 cup chocolate sprinkles
  • 2 cups desiccated coconut
  • 2 cups crushed Digestive biscuits

Method

  • Step 1 Line 2 large trays with baking paper. Crumble fruitcake into a large bowl. Drizzle with rum. Mix.
  • Step 2 Place chocolate in a microwave-safe bowl. Microwave on medium-high (75%) for 1 minute 30 seconds to 2 minutes, stirring with metal spoon every 30 seconds, or until smooth. Add melted chocolate to fruitcake mixture. Mix well to combine.
  • Step 3 Working quickly, roll 1 level tablespoon of fruitcake mixture into a ball. Toss in sprinkles, coconut or biscuits (see note). Place on prepared tray. Repeat with remaining fruitcake mixture and sprinkles.
  • Step 4 Refrigerate for 1 hour or until firm. Serve.