In the spirit of blogging some Christmassy treats, allow me to present to you my rum balls. I’ve been making these since I was a teenager, so be warned, they are seriously daggy. They are also seriously sweet, so if you’re on the no sugar bandwagon, it’s probably best to look away now. If, however, you’re after a seriously daggy, seriously sweet, seriously Christmassy treat read on.
I tend to make a few batches of these each Christmas – partly because they don’t last and partly because the only other thing to do with copha is make chocolate crackles. Speaking of which, remind me to tell you some time about the Christmas we made a crackle-bouche…yes, really. It was like a croquembouche but with chocolate crackles – and just as impressive. In fact, I’m surprised it hasn’t been used as a challenge on Masterchef before now.
Anyways, the recipe:
What you’ll need…
50g melted copha
225g sifted icing sugar (preferably not icing mixture)
2 tablespoons cocoa (sifted)
1 cup chopped sultanas
2 ½ tablespoons rum
choc sprinkles or coconut for rolling about in (the rum balls, of course…)
What you do with it…
Mix all the dry ingredients together and then mix in the wet ingredients. Too easy. The mixture should be soft and pliable.
All you need to do is roll them into small balls, roll the small balls into sprinkles or coconut, and refrigerate until set.