Rum & raisin balls

Ingredients:

• 250g scotch finger biscuits
• 3 tbsp (25g) dark cocoa
• 2⁄3 cup (45g) desiccated coconut
• 3⁄4 cup sweetened condensed milk
• 1⁄2 tsp vanilla extract
• 11⁄2 tbsp dark rum
• 1⁄4 cup raisins
• 80g dark cooking chocolate, roughly chopped

Create your mix:

1. Fit the KitchenAid 13 cup food processor bowl with the multipurpose blade.
2. Add the biscuits, cocoa and coconut to the bowl. Process on speed 1 for 3 seconds.
3. Add the condensed milk, vanilla, rum and raisins and process until well combined.
4. Remove mixture to a mixing bowl and refrigerate covered for 2 hours or until firm.

To decorate:

1. Place chocolate in a heat proof bowl over a saucepan of simmering water, stir occasionally until melted and smooth.
2. 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.