Rum Balls
Prep:  25 Minutes, plus 2 hours chilling time
Serves:  18-20
Average: 3.6 (13 votes)
Difficulty:
Cuisine:
Saved:
876
Recipe by: KitchenAid
Family arguments can erupt when discussing favourite rum ball recipes - made with either cake crumbs or biscuit crumbs? Here are two versions to satisfy everyone. This recipe uses the KitchenAid Platinum ExactSlice Food Processor.
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Rum Balls
Ingredients:
Rum Balls (Cake)
Rum Balls Biscuit
Method:
Rum Balls (Cake)
  1. For best results use the KitchenAid Platinum ExactSlice Food Processor
  2. Attach the work bowl (large) to the food processor with the all purpose blade
  3. Add the cake, cocoa, sugar, rum, butter and vanilla to the bowl. Cover and process 5 seconds or until well combined. Remove mixture to a mixing bowl and refrigerate 2 hours
  4. Roll small rounded teaspoons of mixture into balls
  5. Place the chocolate and shortening into a microwave safe bowl. Melt on medium power (50%), for 1 minute intervals, stirring until smooth. Using two small forks, place the balls one at a time into the chocolate and toss to lightly coat. Remove, lightly drain off excess chocolate and place on the tray. Refrigerate until serving
Rum Balls Biscuit
  1. For best results use the KitchenAid® Food Processor.
  2. Attach the work bowl (large) to the food processor with the all purpose blade.
  3. Add the biscuits, cocoa and coconut to the bowl. Cover and process for 3 seconds. Add the condensed milk, vanilla, rum and saltanas and process until well combined.
  4. Remove mixture to a mixing bowl and refrigerate covered for 2 hours or until firm. Place coconut into a shallow plate. Form the mixture into small rounded teaspoon balls, pushing a hazelnut into the centre. Drop into the coconut and toss to coat. Refrigerate until serving.
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