Christmas Rum Balls

Ingredients

250g Arnott's Choc ripple biscuits

395g sweetened condensed milk (1can)

2 tbsp dark rum

1 1/3 up desiccated coconut

180g dark chocolate, chopped

Method

1. Process the chocolate biscuits in a food processor until crumbs form. Transfer into a separate bowl.

2. Add the condensed milk, rum and 1 cup of the desiccated coconut. Mix well to combine.

3. Refrigerate this mixture for approximately 15 minutes, or until mixture is slightly firm.

4. Remove mixture from the fridge. Place the remaining desiccated coconut in a small bowl ready to coat the outside of the rum balls.

5. Roll level tablespoons of mixture into a ball, then Roll balls in coconut and coat transfer to a plate.

Enjoy just the way they are... or for a little extra Christmas decadence, you can dip half of each rum ball into a little melted chocolate (of your choice - we like dark chocolate with this recipe), then place on a lined baking sheet and into the fridge to set.

Enjoy Eating A&K x