Macadamia Rum Balls
Australian Macadamia SocietyHow do you have Christmas without rum balls! Not to mention they are great to keep on hand year round to impress dinner guests or to give as a present. The blend of chocolate and macadamias creates a melt-in-your-mouth sensation, and a splash or two of rum makes it the ultimate grown-up treat.
Macadamia Rum Balls
Rated 5.0 stars by 1 users
Category
dessert
Cuisine
European
Author:
Australian Macadamia Society
Servings
15
Prep Time
20 minutes
Cook Time
30 minutes
Ingredients
For the Balls
- 200 g good quality shortbread biscuits
-
½ cup macadamia halves
- ⅓ cup cocoa powder
- ½ cup sweetened condensed milk
- 2 tbsp dark rum
Decorating Ideas
-
½ cup macadamia pieces
- ½ cup cocoa powder
- ½ cup chocolate sprinkles
- ½ cup melted chocolate
Directions
To Make the Balls
- Place the shortbread biscuits, macadamias and cocoa powder into the bowl of a food processor and process until almost smooth.
- Transfer to a large bowl and stir in condensed milk and dark rum.
- Refrigerate the mixture for 30 minutes, until firm enough to roll into balls.
- Roll 1 tablespoon (approximately 25g) of mixture into a ball.
- Place on a paper lined tray. Repeat until the mixture is used up.
- Refrigerate the rum balls for 30 minutes, or until cool and firm.
Decorating
- Place the 4 decorative coatings into separate bowls arranged side by side. Roll and dip the chilled rum balls into the different bowls to decorate to your taste.
- Place in small cupcake papers and serve immediately or refrigerate until ready to serve.
Recipe Note
Would you like to make more than 15 balls? The recipe will make a lot more balls if you roll the mixture around a macadamia piece so you a rum ball with a nut centre.
