The Cairns Post

CHOCOLATE RUM BALLS

SERVES 20. PREP 15 MINS. COOK 15 MINS

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INGREDIENT­S

• 200g dark cooking chocolate

• ¼ cup cream

• 30g butter

• 50g basic chocolate cake crumbed

• 2 tsp rum

• ½ cup chocolate sprinkles

METHOD

1 Place the chocolate in a bowl. Combine the cream and butter in a small pan and stir over low heat until the butter melts and the mixture is just boiling.

2 Pour the hot cream mixture over the chocolate and stir until the chocolate melts and the mixture is smooth.

3 Stir in the cake crumbs and rum. Refrigerat­e for 20 minutes, stirring occasional­ly, or until just firm enough to handle.

4 Roll heaped teaspoons of the mixture into balls.

5 Spread the chocolate sprinkles on a sheet of greaseproo­f paper. Carefully roll each rum ball in the sprinkles, then place on tray.

6 Refrigerat­e for 30 minutes or until firm.

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