Dark Stormy Rum Balls

Give traditional rum balls a makeover with this glace ginger and marbled chocolate version modelled on the classic Dark & Stormy cocktail.

The ingredient of Dark Stormy Rum Balls

• 250g pkt arnotts arno shortbread
• 105g 1 1 4 cups desiccated coconut
• 35g 1 3 cup cocoa powder
• 395g can sweetened condensed milk
• 1 tablespoon glace ginger finely chopped
• 1 teaspoon finely grated lime rind
• 60ml 1 4 cup dark rum
• 150g dark choc melts melted
• 150g white choc melts melted

The Instruction of dark stormy rum balls

• place the shortbread biscuits in the bowl of a food processor and process until they are finely crushed transfer the crushed biscuit to a large bowl
• add desiccated coconut and cocoa stir until well combined add the condensed milk ginger lime rind and rum stir until well combined place in the fridge for 30 minutes to firm up slightly
• roll level tablespoonfuls of the mixture into balls place in a single layer on a tray lined with baking paper place in the fridge for 30 minutes to firm up slightly
• melt the chocolates in separate bowls then gently swirl together and use a fork to dip the balls carefully 1 at a time for a marbled effect return to tray store the rum balls covered in the fridge

Nutritions of Dark Stormy Rum Balls

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation