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Published September 7th 2012
Rum balls are often the feature of an afternoon tea party and are known to be tricky to make, but this recipe puts a new spin on them and actually makes rum balls rather quick, easy, and fun to make.
This recipe dates back to the 1900s and is originally from the recipe book of an Austrian Baroness. I've made a few changes to adapt to my tastes - it works brilliantly, and tastes amazing. These may not be the traditional Australian rum balls recipe, but it is worth the experiment!
30-60 rum balls, depending on how big you make them.
250g dark cooking chocolate (70% cocoa) 300g ground hazelnuts 360g icing sugar 1 cup desiccated coconut 8tbsp dark rum
cup desiccated coconut to roll the balls in
Firstly, melt the chocolate in a heatproof bowl over simmering water. Once it is completely melted, set it aside to cool. Alternatively you can also melt the chocolate in the microwave for 20-30 seconds, but you'll need to keep a good eye on it so that it doesn't burn.
In a separate bowl, mix the dry ingredients, then add the rum and later stir in the chocolate. This will make a rather sticky mix, if it is too sticky add a little more ground hazelnuts, but it will need to be sticky for the rum balls to keep their form.
Once it is at the consistency you like, roll a heaped teaspoon of mixture into a 2.5cm diameter ball in your hands. Roll the finished balls through the coconut to give them a good coating.
Alternatively you can also make them with milk chocolate and substitute the rum for milk, however I would suggest adding a small amount of vanilla essence if you do that. This recipe can be easily changed to adapt to your tastes.
Afternoon tea is not complete without good old rum balls!