Recipe: Christmas Chocolate Rum Balls

Marianne Rogerson is the creator of Mama Loves to Cook – a food blog dedicated to helping busy families get delicious homemade meals on the table. A passionate home
cook and recipe developer, she specialises in family-friendly recipes, Thermomix cooking and easy everyday meals. Having lived in Asia for 12 years, she also loves exploring
international flavours and bringing inspiration from her travels into her kitchen.

“These old-fashioned Chocolate Rum Balls are a Christmas favourite for good reason. Made with crushed biscuits, chocolate, coconut and a splash of rum, they’re wonderfully easy to make and make the perfect little after-dinner treat,” Marianne says.

“With a nostalgic flavour that many of us will remember from childhood, they’re always a welcome addition to the Christmas table. They keep well in the fridge, taste delicious served cold and, dressed up with a few festive sprinkles, make lovely homemade gifts for friends and neighbours. They’re also perfect for making ahead, so you can tick one more thing off your Christmas preparation list.

“Store in an airtight container in the fridge for up to two weeks. They’re also freezer-friendly if you’d like to make a batch ahead of time. I think they’re best enjoyed straight from the fridge!”

Chocolate Rum Balls

Ingredients

250g packet plain biscuits, eg Arrowroot or Marie
395g can sweetened condensed milk
1 cup desiccated coconut
1/3 cup cocoa powder
1/4 cup rum
Extra desiccated coconut or sprinkles to coat

Method

1. Place the biscuits in a food processor and process until finely crushed. Alternatively, place them in a Ziploc bag and use a rolling pin to crush them.

2. Transfer the crushed biscuits into a large bowl. Add the remaining ingredients and mix well.

3. Use a cookie scoop or tablespoon to portion the mixture, then roll between your palms to form smooth balls.

4. Roll each ball in desiccated coconut or sprinkles to coat.

5. Store in an airtight container in the fridge until ready to serve.