Chocolate rum balls

AUTHOR
Reed Chan
DIFFICULTY
very easy
RATING
3.6 15
COOK TIME
15 mins
TOTAL TIME
75 mins

Ingredients

Servings: 40
  • 500 g Stirring cake leftovers
  • 100 g Dark chocolate
  • 25 g Coconut oil (e.g. palm oil)
  • 6 TABLESPOONS Rum (alternatively orange juice or coffee)
  • 200 g Chocolate sprinkles

Directions

  1. 1

    For 30-40 pieces, crumble 500 g of sponge cake remains in a bowl. Melt 100 g dark chocolate and 25 g coconut fat (e.g. palmine) in a hot water bath. Add 6 tbsp. rum (alternatively orange juice or coffee) to the cake crumbs. Knead everything into a malleable mass, form into balls, roll in approx. 200 g chocolate crumbles. Chill for at least 1 hour.

Nutrition Facts

KCAL
1 kcal
CARBS
1 g
FATS
1 g
PROTEINS
1 g