Get into the festive spirit with these chocolate and fruit cake rum christmas balls.
1/2 x 800g dark fruit cake, chopped
1/4 cup dark rum
1/4 cup dried cranberries, chopped
2 x 180g blocks dark chocolate, melted
1 1/2 cups desiccated coconut
1/2 cup chocolate sprinkles
Crumble fruit cake into a bowl. Add rum and mix well to combine. Add cranberries, chocolate and 1/2 cup coconut. Mix well to combine.
Roll 1 level tablespoon fruit cake mixture into a ball. Toss in remaining coconut. Place onto a baking paper-lined tray. Repeat with remaining fruit cake mixture, tossing half the rum balls in coconut and the remaining rum balls in chocolate sprinkles. Refrigerate the balls for 2 hours or until firm. Serve.
You could use chocolate cake instead of fruit cake. If mixture is sticking to your hands, try using damp hands.