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Chocolate Fruitcake Rumballs

Chocolate is one of the most loved foods around the globe! This is the main reason why people leave fruitcakes untouched when they served with cake assortments. But should they go to waste for being the last alternative, compared to chocolate cakes? We think not! You’ll waste less in the kitchen with this creative recipe that’ll be loved by everyone.

Add to cookbook
1 H. 30 Min.
Easy
Leftovers

Ingredients

800 g fruitcake
80 ml dark rum
3 x 180 g blocks good-quality dark chocolate, chopped
250 ml chocolate sprinkles
500 ml dessicated coconut
500 ml crushed Digestive biscuits

Method

Line 2 large trays with baking paper. Crumble fruitcake into a large bowl. Drizzle with rum. Mix.

Microwave dark chocolate on medium-high (75%) for 1 minute 30 seconds to 2 minutes and stir it until smooth.

Add melted chocolate to fruitcake mixture. Mix well to combine.

Roll about 15ml of the fruitcake mixture into a ball. Toss in sprinkles, coconut or biscuits. Place on prepared tray. Repeat with remaining fruitcake mixture and sprinkles.

Refrigerate for 1 hour or until firm. Serve.

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