Recipe makes approximately 30-40 balls (depending on size of balls). I usually make double (or triple) quantities, as they go so quickly!
Rum Ball Recipe Ingredients
- 1 packet plain sweet biscuits (Nice, Arrowroot, Marie or Wheatmeal Biscuits)
- 3 tblspns cocoa powder, sifted to remove lumps
- 1 cup desiccated coconut
- 1 can sweetened condensed milk**
- 2-3 tblspns rum (Bundaberg rum works well)*
- 1 cup extra coconut (for rolling finished balls in)
Rum Ball Recipe Method
Finely crush biscuits in a food processor (or you could put them into a zip lock bag and crush with a rolling pin). Add cocoa power, coconut, sweetened condensed milk and rum to crushed biscuits. Combine all ingredients well (you should end up with a stiff mixture). If it is a particularly hot day, or your mixture isn’t quite stiff enough for the balls to hold their shape, put the mixture in the fridge for 30 minutes or so before rolling.
Take large teaspoons of mixture and roll into balls using your hands, then roll balls in extra coconut to coat. Place in a single layer on a baking sheet or shallow plastic container and put in freezer. Once frozen, put into a container and keep in the freezer until ready to use.
Rum balls will last for weeks in the freezer, so you might want to make a couple of batches, well in advance of Christmas. For a great Christmas gift idea place 5-6 balls into the centre of a square of cellophane, bring ends of cellophane together in a parcel and tie with a ribbon.
If you have some extra time, and want to make the Rum Balls slightly more special, take whole roasted almond or macadamia nuts, encase in the Rum Ball mixture, roll into balls, then dip into melted chocolate and place in the freezer.
*NB If you have kids, you might want to leave out the rum all together.
**Sweetened condensed milk is a sweet syrupy milk based product made by Nestle.