So this is Christmas…
Christmas is still twelve days away but now is the perfect time to get ahead of the Christmas crazy and make rum balls.
There’s a few things to note about rum balls:
- it’s only advantageous to make them in advance if you don’t eat them all before 25 December.
- mixing weetbix and rum is a crime against Christmas cuisine.
- rum is an essential ingredient of rum balls.
To further demonstrate the third point, I’ve done some quick situation analysis and come up with a visual illustration of circumstances in which it is acceptable to leave the rum out of rum balls.
There’s one final point of rum ball note: the key to really good Christmas rum balls (and just about all cooking really) is to start with good ingredients. The better the cake, the better the chocolate, the better the rum, the better the balls.
Christmas rum balls
Yield 30 rum balls
It's just not Christmas without rum balls! This version has a beautiful truffle-like consistency.
800g fruit cake
1/2 cup Bundaburg rum
500g of good quality dark chocolate (I use 72% cocoa)
1 dessertspoon coconut oil
crushed digestive biscuits, chocolate sprinkles and/or desiccated coconut for rolling
Break the cake into small pieces, add the rum and allow to soak for 1/2 hour.
Break the chocolate into pieces and place in a large heat-proof bowl. Microwave until the chocolate has melted, stir in the coconut oil.
Add the fruitcake mix to the chocolate and mix until well combined.
Roll tablespoon sized bowls in desiccated coconut and/or crushed digestive biscuits.
The mixture is malleable while it's warm. If you’re somewhere cold, you may have to work quickly before the mixture gets too cool to roll.
For a more truffle-like consistency, use a food processor to break the Christmas cake into thick crumbs.