Pour in the rum and mix it well till the rum gets absorbed by the cake.
Use a small trigger release ice cream scoop and scoop out small portions and place on a lined tray.
Place the try in the fridge for an hour so that the rum balls get a chance to firm up.
Just before the hour is done, melt the semi sweet chocolate over a
Now take the rum balls out of the fridge and roll each portion into a ball.
Dip each ball into the melted chocolate till it is coated all around. Use a fork to take it out of the chocolate and place on a lined tray to dry.
Finish it off by dusting on some cocoa powder on the top.
My name is Wendy and I'm excited to share my favourite recipes that will help you impress with ease. My passion for food started with baking when I was in my teens and has grown to include cuisines from around the world. Each of my recipes is meticulously tried and tested to ensure that they turn out perfect every time.