Bundy Rum Balls (bewitched with Belgian Chocolate)

Bundy Rum Balls.  It just wouldn’t be Christmas in my home without Wilbur and Favourite Son hunting and gathering through the fridge and freezer in the annual quest to find where I have hidden the Rum Balls this year.  In order for these indulgent morsels to make it to the Christmas table festivities, I have been known to wrap them quite rigorously and name them ‘Tuna Casserole’ or ‘Stock Bones’. But sadly, after only 20 years, Wilbur cottoned on to my dastardly, successful, cunning plan and teamed up with Favourite Son trekking through the frozen peas and mystery items to emerge victorious – Bundy Rum Ball in gob.

Perhaps I am a little parochial but the best Rum for these Balls is Bundaberg Rum.

So enjoy this ‘once a year’ treat and the best Festive ‘hide and seek’ fridge/freezer game.

Makes:  depending on size – 30 to 45

Preparation:  allow 30- 45 minutes hands-on  

                     plus additional 30 minutes chilling in the fridge (the mixture not you! or maybe!)

Ingredients

1 packet (250 gram) Milk Arrowroot or “Milk Coffee” biscuits or similar.  I use half and half.

¼ cup of Belgian Dark Chocolate. I like Callebaut or Valrhona

½ cup desiccated Coconut    plus     extra for rolling later

¾ cup – firmly packed - of roughly chopped dried raisins

I also like to add a few chopped dried cherries for a hint of red

1 tin (approx. 400 gram) Condensed Milk

3 Tablespoons good quality Cocoa powder

Tiny pinch of Cinnamon

And of course

4 Tablespoons Bundaberg Rum

Method

Crush (food processor or use plastic bag /rolling pin) biscuits with Cocoa Powder and Dark Chocolate until a fine powder

Using a large bowl add the Coconut, dried fruit and spice

Stir through the Condensed Milk and Bundaberg Rum until well combined.

TIPS AND HINTS : This recipe should produce a mixture that is sticky but firm. If it is gloopy and runny then the biscuits have not absorbed enough moisture. Leave for 10 minutes in the fridge to see if it improves. If not, Just add a spoon of coconut at a time until rollable consistency.

Pop the bowl of mixture in the fridge for about 15 minutes. 

Roll the mixture into balls – I like to make them about the size of a small apricot.

TIPS AND HINTS: have a bowl of water on a teatowel handy to moisten your palms whilst you roll. You want to have your palms just damp – too much water would make the rumballs too soggy. Reapply regularly, probably after every 3^rd or 4^th ball. Shake off excess. 

Place the balls on a baking paper lined tray.

Pop the completed tray in the fridge for approx. 15 minutes

Place the additional desiccated coconut into a flat tray with a lip or use a bowl.

Prior to rolling in the coconut - quickly re-roll the balls if needed. Some may have flattened slightly from the heat of your hands.

Lightly roll the balls in the coconut and return to the tray. Refrigerate until firm.

Store the finished Bundy Rum Balls in a well-sealed airtight container.

You can also store in the freezer by double-bagging in freezer bags or freezer safe containers.

Take care to keep as airtight as possible as they can dry out due to the coconut.

OPTIONS

You could alter the flavour of this basic recipe by changing the type of biscuit used

Or

You could roll the balls in good quality Dutched Cocoa powder

Or

Roll in melted chocolate for a wicked indulgence

Or

Add or roll in some crushed nuts

Or

Add a little of a different Dried Fruit

But

Never

Never

NEVER 

Use any other Rum but BUNDABERG RUM!!!  

                                  Enjoy!                    Colleen    (who may have Bundaberg Heritage ...)