Rum Balls

Lesley Griffin
Charters Towers, Australia

8 oz. chocolate cake
1/4 c. ground almonds
3 tsp. golden syrup
2 tsp. rum or 1/4 tsp. rum extract
2 tsp. orange juice
3 oz. butter
1.75 oz. dark chocolate, grated
1/2 c. chocolate sprinkles

Finely crumble the cake with your fingers into a medium bowl and add ground almonds.  Combine the golden syrup, rum, juice and butter in a small pan and stir over low heat until the butter has melted.  Remove from heat and allow to cool slightly.  Make a well in the center of the dry ingredients and stir in the butter mixture.  Roll 6 tsp. of mixture at a time into balls, then roll the balls in the chocolate sprinkles and place on a tray that has been lined with foil, place the rum balls in the fridge until firm, transfer them to an airtight container.  They keep in the fridge for up to 3 weeks.

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