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Yields1 Serving

 1 cup Sultanas
 5 ½ tbsp Rum
  tsp Relief
 375 g Dark Chocolate
 Coconut for rolling
 Pinch Relief

1

Place sultanas, Relief and rum in a sealable container and toss to cover the sultanas. Seal and allow to sit for 1 hour.

2

Place chocolate cake in food processor and turn into crumbs.

3

Melt chocolate over double boiler on low heat. When melted add a pinch of Relief and stir through.

4

Mix the rum and sultana mix through the cake crumbs.

5

Stir through the chocolate. Using your hands ensure chocolate is fully incorporated into the cake crumbs.

6

Roll into balls and then roll into coconut to coat. Keep refrigerated until required.

Ingredients

 1 cup Sultanas
 5 ½ tbsp Rum
  tsp Relief
 375 g Dark Chocolate
 Coconut for rolling
 Pinch Relief

Directions

1

Place sultanas, Relief and rum in a sealable container and toss to cover the sultanas. Seal and allow to sit for 1 hour.

2

Place chocolate cake in food processor and turn into crumbs.

3

Melt chocolate over double boiler on low heat. When melted add a pinch of Relief and stir through.

4

Mix the rum and sultana mix through the cake crumbs.

5

Stir through the chocolate. Using your hands ensure chocolate is fully incorporated into the cake crumbs.

6

Roll into balls and then roll into coconut to coat. Keep refrigerated until required.

Rum balls