Macadamia Rum Balls
Australian Macadamia Society
Macadamia Rum Balls
Australian Macadamia Society
15
20 minutes
30 minutes
European
dessert
Ingredients
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- 200 g good quality shortbread biscuits
- ½ cup macadamia halves
- ⅓ cup cocoa powder
- ½ cup sweetened condensed milk
- 2 tbsp dark rum
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- ½ cup macadamia pieces
- ½ cup cocoa powder
- ½ cup chocolate sprinkles
- ½ cup melted chocolate
Directions
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- 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.
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- 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.
