Finger Food – Sweet
Chocolate Rum Balls
This is such a staple of my Australian Christmas that I can’t imagine December 25th without it. You can either roll them in chocolate sprinkles (which is my preference) or extra shredded coconut. Serve on a platter with apricot balls (as pictured below).
INGREDIENTS
1 packet of Arrowroot Biscuits (another bland, sweet biscuit would do) 3 Tablespoons cocoa 1 cup of coconut 1 tin of condensed milk 3 Tablespoons of rum extra coconut, chocolate sprinkles or cocoa for rolling
METHOD
Mix together, roll into ball and toss in coconut. Refrigerate until firm.
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Apricot Balls
This is one of the simplest recipes, and requires no actual cooking. Always a huge hit, especially at Christmas. Serve on a platter with chocolate rum balls.
Photographed with chocolate rum balls
INGREDIENTS
500g finely chopped dried apricots 2 cups coconut 1/2 cup chopped nuts (I like macadamias or almonds) 1 can condensed milk extra coconut for rolling
METHOD
Mix together and shape into balls. Roll in coconut. Refrigerate.