CHRISTMAS IN JULY

GATHER YOUR LOVED ONES AND FEAST ON THESE FAB RECIPES

CHEAT’S CHEESECAKE RUM BALLS

Sticky, peanut caramel sauce is the perfect finish to these irresistible cheesecake balls, made with a touch of rum.

INGREDIENTS

1/3 cup raisins

2 tbsp dark rum

2 x 220g Coles Belgian chocolate cheesecake slice, chopped

400g dark chocolate, chopped 1/2 cup caster sugar

1/4 cup water, plus 2 tbsp extra 2 tbsp crushed peanuts

1 tsp silver cachous

METHOD

Step 1:

Combine raisins and rum in a small bowl. Stand 30 minutes.

Step 2:

Place 100g of dark chocolate in a microwave-safe bowl. Microwave on high for 1 minute 30 seconds or until the chocolate is melted and smooth, stirring with a metal spoon every 30 seconds or so. Cool for 10 minutes.

Step 3:

Process cheesecake in a food processor until smooth. Add raisin mixture and melted chocolate. Process until just combined. Refrigerate for 30 minutes. Roll mixture into 2cm balls.

Refrigerate for 30 minutes.

Step 4:

Line a large baking tray with baking paper. Place remaining dark chocolate in a microwave-safe bowl. Microwave on high for 1 minute 30 seconds or until melted and smooth, stirring with a metal spoon every 30 seconds. Cool for 10 minutes.

Dip balls, one at a time, in chocolate to coat. Using a fork, lift balls from chocolate, allowing excess to drain.

Place on prepared tray. Stand for 30 minutes or until set.

Step 5:

Stir sugar and 1/4 cup of water in a saucepan over low heat until sugar dissolves. Increase heat to high. Boil, without stirring, for 5 to 7 minutes or until golden in colour. Add peanuts. Swirl to combine. Add 2 tablespoons of cold water (be careful as mixture may splatter). Swirl pan over low heat until combined. Remove from heat. Cool for 10 minutes.

Step 6

Drizzle balls with peanut caramel. Sprinkle with silver cachous. Serve.