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Ingredients
Method
- Crumble the slices of fruit cake into a bowl.
- 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
- double boiler.
- 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.