The festive season has begun in earnest, and what better way to get into the spirit than by making and sharing these rum balls. So easy to make, and gluten-free! These delicious treats are special to me as the recipe is one I inherited from my mum, who died in 2017. Enjoy, in moderation!
120g copha (coconut oil)
1 cup icing sugar
3 tablespoons dark cocoa
1/2 cup desiccated coconut
1 egg, lightly beaten
1 teaspoon vanilla extract
2 tablespoons dark rum
Coating ingredients (e.g., shredded coconut, choc sprinkles, hundreds-and-thousands, dried raspberry powder, cocoa powder)
In a small saucepan, melt the copha on medium heat until just liquified, and cool to room temperature (but still liquid).
In a large bowl, combine all ingredients well except the coatings. Place bowl in refrigerator until well chilled. Also place a display plate, preferably china or porcelain, in the refrigerator to chill.
Prepare coating ingredients by placing each on a side plate ready to roll the balls.
Once chilled, remove mixture and display plate from refrigerator. Scoop 1-teaspoon size balls and and shape them by rolling quickly into balls by hand, taking care not to let the warmth of your hands melt the balls.
Working quickly, as you shape them, roll balls in selected coatings and place on the display plate. Don’t worry if they sag slightly — this will prevent them from rolling around.
After all balls have been coated, refrigerate for one hour or overnight. Note that they will soften quickly at room temperature. These balls are guaranteed to disappear fast once served, so you may want to double the recipe!
Recipe and photograph copyright 2022 Rod Benson.