‘Tis the season to be jolly…and with these adults-only rum balls, there will be plenty of Christmas cheer.

A good rum ball is an absolute delight. It should be rich, smooth and chocolatey with a solid hit of rum, not just rum essence (that’s only for kids!). I always think a fudge consistency, with a little bit of crunch from the biscuit crumbs, is the benchmark.

So after much trial and error, extensive research into the best tasting rum, and the appropriate quantity of it for a soft (but not gooey) texture, we have arrived at a recipe for the near-perfect never-fail rum ball. The only thing that could possibly make this recipe better is couverture chocolate powder instead of cocoa powder.

Ingredients:

1 tin condensed milk
¾ cup coconut
1 packet arrowroot biscuits, whizzed to a fine crumb
½ cup Mount Gay rum
3 tbs of cocoa powder, sieved
½ cup coconut, extra for coating the balls

Method:

1. In a large bowl, add the whizzed arrowroot biscuits, sieved cocoa powder and coconut. Mix well.
2. Add condensed milk and rum. Stir well until to combine all ingredients.
3. Sit bowl in fridge for 30 minutes so that the biscuit mixture soaks up the liquid and firms.
4. Take tablespoons of mixture and roll into balls. It helps to have a bowl of water and wet hands.
5. Coat the balls in extra coconut and store in the refrigerator in an air-tight container.

Repeat recipe as required during the festive season. Give as a treat to dinner guests and work colleagues, or simply enjoy one or two after dinner with a glass of milk!