WHITE RUM BALLS
Makes 50
180g white chocolate
250g white chocolate and
macadamia cookies 2 cups (240g) Madeira cake crumbs ¹⁄³ cup desiccated coconut, plus extra 1½ cups for rolling and sprinkling ⅓ cup thickened cream ¼ cup dark rum
2 cups pure icing sugar
¼ cup hot water
1. Roughly chop 100g of the chocolate and place in a small glass heatproof bowl over a small saucepan of gently simmering water, making sure bowl does not touch water. Stir until melted. Remove bowl with a dry tea towel and set aside to cool slightly. Finely chop remaining chocolate.
2. Place cookies in a food processor. Process until coarsely crushed. Transfer to a large bowl. Add cake crumbs, coconut and chopped chocolate. Stir until combined. Add melted chocolate, cream and rum and stir until combined. Refrigerate for 30 minutes or until firm enough to roll into balls.
3. Roll small amounts of mixture into balls. Refrigerate for 2 hours or until firm.
4. Sift icing sugar into a medium bowl. Add hot water and stir until smooth. Use 2 forks to dip one ball at a time into icing mixture. Allow excess to drain off, then roll in coconut until well coated. Roll in the palm of your hands then sprinkle with more coconut and place on a tray. Refrigerate overnight.
5. Place in jars. The balls are best eaten firm from the fridge. They will keep for up to 2 weeks in the fridge.