BLOGMAS Day 12 - Chocolate Rum Balls Recipe

"It just isn't Christmas unless you push your

 body to the brink of alcoholism and diabetes" 

Every Christmas, my nan and I make gorgeous chocolate rumballs. And then put 4 or 5 in a little cellophane bag and finish it off with a cute Christmas bow. Its such a nice stocking filler for your family and friends. 

Ingrediants 

Sponge cake;

- 40g self raising flower

-10g cocoa

-50g caster sugar

-50g butter

-1 medium egg (beaten)

-1 tbsp milk

-1 tsp baking powder

 ...

-rum

-1 bar of dark chocolate

-toppings (chocolate sprinkles, chocolate drops etc) 

Preheat oven - fan 160 ºC/ conventional 180 ºC - gas mark 4

We start off by making a chocolate sponge cake.

- In a mixing bowl or pan, sive the flour, and add your butter, baking powder and cocoa.

 Then mix them together between your fingers. Mix in your egg using a fork, and add your milk. After mixing in your milk, if the mixture looks to dry, continue to add a little bit of milk at a time until you get a soft consistency.

- Get a cake dish or tin, and greese/line it using butter.
 -Smooth the mixture out into cake dish.

- Bake for approx 20-25 minutes or until firm to the touch.

...

-Remove the cake from the dish, making sure it is upside downand leave it to cool.

-Whilst your cake is cooling down, melt your bar of chocolate. 

- If your cake is cool enough, begin to crumble it into a pan or mixing bowl. 

- Add your melted chocolate and stir together well so that the mix has a soft consistency. 

If you want them alcohol free for your children, seperate the mix now.

- Add the rum to your mix. Go on put a little bit more in, it's Christmas!

- Mix together and simply pick up a little bit of your mixture at a time and roll it into bitesize balls.

- Roll it through whatever topping you like and then put in the fridge. 

Remove them from the fridge approx 1 hour before consumption.

I hope I haven't anything out! 

Let me know if you enjoyed them as much as we do!

Merry Christmas 

Love, Han.xo

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