or scroll for handy tips and a little nostalgia.
These choc-coated Christmas Balls are packed with Christmas joy – in the form of cake, rum, cherries and more.
These are two of my favourites, so I couldn’t really go wrong here!
Christmas Balls: the ingredient list
This recipe came about because I was wondering what to do with some leftover Christmas Cake that had turned a little crumbly.
So, the first ingredient is Christmas Cake crumbs. Gather them from the bottom of the tin or crumble up some pieces of your Christmas Cake by hand. You’ll need one cup of crumbs.
You’ll also need these ingredients:
- desiccated coconut
- glace cherries
- condensed milk
- milk chocolate.
I’ve also experimented with some gold leaf here when decorating the balls. I think it adds that little extra Christmas magic.
You should be able to find the gold leaf in the cake decorating section at larger supermarkets
You could also add some sparkly sprinkles if you can’t find the gold leaf.
Making Christmas Balls
It is the most magical time of the year. But it’s also often the busiest.
So these treats and designed to be made with minimum fuss and to create maximum magic.
Simply mix all ingredients together to get started and roll into balls.
After a little time cooling off in the fridge, dip the balls in the melted chocolate and decorate.
Then it’s back into the fridge before it’s time to pull them out and wow your Christmas guests.
I hope this recipe makes your Christmas extra special!
If you enjoy these Christmas Balls, be sure to let me know in the comments below. And you might also like this recipe for Midori Balls.
- 1 cup Christmas Cake crumbs
- 1 1/2 cups desiccated coconut (130 grams)
- 1/4 cup chopped glace cherries
- 1/2 cup condensed milk
- 1 tablespoon rum
- 1 teaspoon cocoa
- 180 grams milk chocolate (for dipping)
- 6 extra glace cherries (for decorating)
- coloured sprinkles or gold leaf (optional, for additional decorating
- Mix all ingredients (apart from dipping and decorating ingredients) together and stir to combine.
- Roll into balls. Add a little extra coconut if the mixture is too wet to form balls.
- Place into fridge for at least one hour to set.
- Melt chocolate. Remove balls from fridge and dip each ball in the chocolate.
- Place balls on a tray lined with baking paper.
- Chop extra glace cherries and decorate the top of each ball before the chocolate sets. Add any other sprinkles, gold leaf or other decoration.
- Place balls into fridge to set.
- Store in fridge for up to one week.