Chocolate Rum Balls

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Sue Heazlewood of Tangleby Gardens introduces a family Christmas favourite, these delightful chocolate rum balls from her latest cookbook, ‘Beautiful Baking’.

INGREDIENTS – makes 20 balls

• 395g can sweetened condensed milk
• 250g plain sweet biscuits, crushed
• 1/2 cup desiccated coconut
• 1/2 cup dry milk powder
• 1/3 cup rum
• 1/4 cup cocoa powder
• 1 cup desiccated coconut for coating

METHOD

1. Combine all the ingredients, except for the coating coconut.
2. Place the mixture into the refrigerator for one hour or until firm.
3. Roll the mixture into truffle-sized balls and coat with the extra desiccated coconut.
4. Store in the refrigerator.