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Ingredients

  • Biscuit
  • 250g plain sweet biscuits (use gluten free, if desired)
  • 3 tbs (25g) dark cocoa
  • 2/3 cup (45g) desiccated coconut
  • ¾ cup sweetened condensed milk
  • ½ tsp vanilla extract
  • 1½ tbs dark rum
  • ¼ cup sultanas
  • extra coconut, for coating
  • ½ cup toasted hazelnuts
  • Cake
  • 200g plain sponge cake (gluten free, if desired), roughly broken into large pieces
  • 3 tbs (25g) dark cocoa
  • 2 tbs brown sugar
  • 1½  tbs dark rum
  • 60g butter, softened to room temperature
  • 1 tsp vanilla extract
  • 80g dark cooking chocolate, roughly chopped
  • 30g vegetable shortening (Copha)

Method

  1. Biscuit
  2. Fit the food processor with the work bowl and multipurpose blade.
  3. Add the biscuits, cocoa and coconut to the bowl. Process on speed 1 for 3 seconds. Add the condensed milk, vanilla, rum and sultanas and process until well combined.
  4. Remove mixture to a mixing bowl and refrigerate covered for 2 hours or until firm. Place coconut into a shallow plate. Form the mixture into small rounded teaspoon balls, pushing a hazelnut into the centre. Drop into the coconut and toss to coat. Refrigerate until serving.
  1. Cake
  2. Fit the work bowl to the food processor with the multipurpose blade.
  3. Add the cake, cocoa, sugar, rum, butter and vanilla to the bowl. Cover and process on speed 1 for 5 seconds or until well combined. Remove mixture to a mixing bowl and refrigerate 2 hours.
  4. Roll small rounded tsp of mixture into balls.
  5. Place the chocolate and shortening into a microwave safe bowl. Melt on medium power (50%), for 1 minute intervals, stirring until smooth. Using two small forks, place the balls one at a time into the chocolate and toss to lightly coat. Remove, lightly drain off excess chocolate and place on the tray.
  6. Refrigerate until serving.