Ingredients
• 800g dark fruitcake
• 1/3 cup (80ml) dark rum
• 3 x 180g blocks good-quality dark chocolate, chopped
• 1 cup chocolate sprinkles
• 2 cups desiccated coconut
• 2 cups crushed Digestive biscuits
Method
1. Line 2 large trays with baking paper. Crumble fruitcake into a large bowl. Drizzle with rum. Mix.
2. Place chocolate in a microwave-safe bowl. Microwave on medium-high (75%) for 1 minute 30 seconds to 2 minutes, stirring with metal spoon every 30 seconds, or until smooth. Add melted chocolate to fruitcake mixture. Mix well to combine.
3. Working quickly, roll 1 level tablespoon of fruitcake mixture into a ball. Toss in sprinkles, coconut or biscuits (see note). Place on prepared tray. Repeat with remaining fruitcake mixture and sprinkles.
4. Refrigerate for 1 hour or until firm. Serve.
