Chocolate Rum Balls

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Recipe Image


  • 250g
  • milk arrowroot biscuits
  • 1/2 cup raisins
  • 2 tablespoons butter, melted
  • 4 tablespoons rum
  • 150g dark chocolate melted
  • 20g kremelta, melted
  • 250g dark chocolate, melted for dipping


together the biscuits and raisins in a food processor. Add butter, rum and
150g melted chocolate, mix to combine.
Roll into small balls and dip into 250g melted chocolate mixed with kremelta.
Place on a tray lined with baking paper and refrigerate to set.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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