Ingredients
465g bought piece dark fruitcake
1/3 cup dark rum
½ cup desiccated coconut
½ cup chopped roasted hazelnuts
2 teaspoons ground cinnamon
1 teaspoon mixed spice
200g block dark chocolate, chopped
1 ½ x 290g packets White Choc Melts (2 ½ cups)
Extra desiccated coconut, to decorate
Method
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Crumble cake into a large bowl. Add rum. Stir in coconut, hazelnuts, cinnamon and spice.
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Place dark chocolate in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove.
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Add dark chocolate to cake mixture. Stir to combine. Refrigerate, covered, for about 1 hour, or until firm.
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Roll tablespoons of mixture into balls. Place on a large tray lined with baking paper. Refrigerate for about 2 hours, or until firm.
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Place white chocolate in a medium, heatproof bowl. Sit over a large saucepan of simmering water. Stir until melted. Remove bowl. Cool slightly.
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Using two forks, dip balls, one at a time, into chocolate to coat, allowing excess to drip away. Return to same tray. Sprinkle with extra coconut. Refrigerate until set.
TIP! If you prefer, replace rum with brandy or orange liqueur. Fruit cake is available from the bakery section of supermarkets. Rum balls can be made up to one week ahead. Store in an airtight container in the fridge.
