MUD CAKE RUM BALLS

MAKES 35 PREP + COOK 15 MINS + CHILLING

◆ 110g bag skinless hazelnuts, roasted

◆ 600g store-bought chocolate mud cake, chilled, chopped roughly

◆ 100g dark chocolate, melted

◆ 2 tbsp rum

◆ melted dark chocolate, extra roasted chopped hazelnuts, cocoa, to decorate

1 Line a tray with baking paper.

2 In a food processor, pulse hazelnuts until roughly chopped. Add cake and

pulse until just combined (don’t overmix as you still want the chunks of hazelnut). Transfer to a bowl.

3 Pour rum over cake and stir to combine. Pour in melted dark chocolate and stir until combined. Using slightly damp hands, roll 2 tsp mixture at a time into balls and place on prepared tray. Chill 1 hour until firm.

4 Coat chilled rum balls in melted chocolate. Sprinkle with roasted hazelnuts, roll in extra finely chopped hazelnuts or dust with cocoa.