Yes! The rumballs I make each year. I'll be making them tomorrow night to today to buy the Bundy (Bundaberg Rum).The recipe is in the RFC cookbook - called "Fruity Truffles", but I'll post it here as well.
These really are popular. I don't remember where I found the recipe - some magazine or other - as I didn't write it down at the time. Sure am glad I found it, though.Use good quality dark chocolate for these, and you can adjust the quanbreasty of rum to taste.
250g (about 9 oz) fruit cake 100g (about 3.5oz) dark chocolate - chopped 30g (about 2tbsp) butter 1 tbsp (20ml) cream 1 tbsp (20ml) rum desiccated coconut, cocoa powder, chopped nuts, or chocolate sprinkles for coating (I usually do half with coconut and half with chocolate sprinkles. desiccated coconut is grated dried coconut - I'm not sure how available this is in the US. I think previous posters have mentioned natural foods stores. It's not a sweetened product)
Crumble the cake and place in a bowl. Mix the chocolate, butter and cream together in a bowl and place over a pan of simmering water. Stir until the chocolate is melted and the mixture is smooth. Pour the chocolate mixture over the crumbled cake, and add rum. Stir until well combined, and then place in the refrigerator until the mixture is firm enough to handle. Roll heaped teaspoonfuls into balls, then roll the balls in the coating of your choice. Place the truffles onto foil lined trays or into confectionery cases, and refrigerate until firm. This recipe makes about 25 truffles.
These soften quickly when out of the fridge - but then I only ever make them at Christmas, when it's summer here. It may be a different story over there! They don't become too squishy, though.
Rhonda Anderson Cranebrook, NSW, Australia
