A really quick and simple recipe for Chocolate Rum Balls.

(makes 40)

Ingredients

• 250g Arnott Marie Biscuits
• 395g can condensed milk
• 2 tablespoons cocoa, sifted
• 1½ cup desiccated coconut
• 100ml rum or to taste (we used a mixture of Baileys, Frangelico, Mozart Chocolate liqueur as an alternative to rum)

Steps

1. Place biscuits in food processor and crush until biscuits resemble the texture of bread crumbs
2. In a large bowl combine crushed biscuits, 1 cup of desiccated coconut and all remaining ingredients, mix well.
3. Roll a table spoon of mixture into a small ball using wet hands, then roll in extra coconut to coat. Transfer to plate and continue with the remaining mixture.

Place in refrigerator 30minutes before eating.

Enjoy