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  • 200g dark chocolate
    (at least 70% cocoa solids), chopped into small pieces
  • 150g double cream
  • 100g chocolate cake
    broken into crumbs
  • 1 tbsp dark rum
  • 3 tbsp chocolate sprinkles
    or chocolate vermicelli

Nutrition: Per serving (20)

  • kcal124
  • fat9g
  • saturates5g
  • carbs8g
  • sugars5g
  • fibre1g
  • protein1g
  • salt0.1g
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Method

  • step 1

    Heat the chocolate and cream in a heatproof bowl set over a pan of just simmering water, making sure the bowl does not touch the water. Stir until the chocolate has melted and the mixture is smooth.

  • step 2

    Remove from the heat, and mix in the cake crumbs and rum. Leave to cool at room temperature until the mixture is firm enough to roll into balls, about 1 hr – don’t worry if it splits slightly. If you’re short of time, chill the mixture for up to 30 mins, stirring every 10 mins, until firm.

  • step 3

    If the mixture splits, stir again until smooth. Put the sprinkles in a shallow dish. Roll teaspoonfuls of the mixture into balls, then roll in the sprinkles to coat. Will keep in a cool, dry place in an airtight container for up to a week.

Recipe from Good Food magazine, Christmas 2020

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Comments, questions and tips (3)

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A star rating of 4 out of 5.6 ratings

BakingwithBecky

question

Can I use milk chocolate for this recipe? Many thanks, BakingwithBecky

emcooper

question

Are these suitable for freezing, thanks?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes these can be frozen. Defrost uncovered just to make sure no condensation drips on them which can happen if covered. We hope this helps. Best wishes, BBC Good Food Team.

charmainelawton49

They are yummy

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