Half cup of hot water Plain sponge cake Chocolate sprinkles
Combine your cocoa and hot water until it reaches a smooth, watery consistency. In a separate bowl, break your sponge cake into pieces. Add the cocoa and water mix with your hands. The mixture should clump together, but also remain slightly sticky. Add more water or more cake pieces if necessary.
Roll the dough into a long tube and cut into even pieces. Roll those pieces into a smooth ball and coat with chocolate sprinkles. Eat!
The trick to making the best rum balls ever is to use the most quality ingredients (that includes the rum – if you can afford it, use Mount Gay or even Barbancourt). The second tip is to let your rum balls sit for twenty four hours before serving to allow the flavours to blend.
The sultanas in this recipe make the balls extra juicy, but you can leave them out if you wish.
Best Ever Rum Balls
Packet of Nice biscuits
3 tablespoons cocoa powder
Half cup desiccated coconut
395 grams of sweetened condensed milk
Half tablespoon vanilla extract
One and a half tablespoons of rum
Two thirds cup sultanas
Place cocoa and broken up biscuits in a blender or food processor and pulse until the biscuits are very fine. Pour into a bowl and add the rest of the ingredients. Combine using your hands until the dough forms a sticky bowl.
Refrigerate for half an hour.
Form the mixture into balls using the same process for the chocolate balls and roll into coconut. If the coconut does not stick, wet the ball slightly and try again.