Easy and delicious rum balls made from Digestive biscuits, pecans, confectioners’ sugar, cocoa and a boozy kick of rum. These classic festive treats are great for parties or family gatherings!
RECIPE – 32 Balls
Ingredients
300g/10.5oz Devon Digestive Crumbs
150g/5.3oz Pecans, roasted
2 Tbsp Cocoa Powder
3/4 Cup Icing Sugar (Powdered Sugar)
2 Tsp Vanilla Essence
1/2 Cup Rum
2 Tbsp Honey
Coating:
Chopped Roasted Hazelnuts
Coconut Flakes, finely chopped or Desiccated Coconut
Assorted Christmas Sprinkles
130g/4.5oz Dark Chocolate + 2 Tbsp Vegetable Oil
50g/1.8oz Milk Chocolate, melted (to drizzle)
Method:
Rum Balls –
Place roasted pecans in a food processor, and process until crumbs. Add the crushed biscuits and process together, (if your biscuits are not already crushed, pulse together with the pecans). Add the icing sugar, cocoa powder, and process until combined.
Transfer the mixture to a large bowl. Add the rum, vanilla essence and honey. Stir with a spatula until completely combined into a wet dough. Let sit for 10 minutes to give the crumbs time to absorb the liquid. During that time, prepare your coatings; hazelnuts, coconut and sprinkles or of your choice in small bowls for rolling. (Don’t let the rum balls sit for too long before rolling them in your coating. They will get too dry and the coating won’t stick well. If this happens, just touch them with a little rum to moisten them.)
Scoop a tablespoon of the mixture and roll into a ball. Mixture will be a little wet – that’s ok. Roll ball into coating and place on a lined tray. Repeat with remaining dough and refrigerate the ones you are going to coat in chocolate for 30 minutes.
Chocolate Coating –
Melt dark chocolate in the microwave or bain-marie. When melted, whisk in the vegetable oil.
Dip ball into melted chocolate and place on a lined tray. Refrigerate until chocolate has set before decorating with a drizzle of milk chocolate. Store covered in the refrigerator.
Enjoy!