These Christmas Pudding Rum Balls are rich, chocolatey and packed with festive flavour. Made with buttery biscuits, cocoa, condensed milk, white chocolate and cherries – they’re a true Christmas classic.
Ingredients
250g Western Star Chef’s Choice Cultured Unsalted Butter, melted
2 x 250 g packets plain biscuits, such as Marie or Arrowroot
395g tin condensed milk
½ cup Dutch cocoa
200g white chocolate, chopped
6 red glace cherries, quartered and thinly sliced
6 green glace cherries, quartered and thinly sliced
Method
Process biscuits in a food processor until fine crumbs, alternatively place in a zip lock bag and crush with a rolling pin.
Transfer crushed biscuits into a large bowl and add remaining ingredients. Stir well to combine.
Roll mixture into golf ball sized balls. Place on a tray and refrigerate until firm.
Meanwhile, place the white chocolate in a heatproof bowl and microwave in 30 second intervals until melted, stirring in between. Use a teaspoon or piping bag to drizzle the melted chocolate over the truffles and decorate with the slices of cherries.
Refrigerate until set before serving.
Tips & Hints
If glace cherries are unavailable, try using green and red lolly snakes.
