Makes 50 to 60
600g dark chocolate
60ml dark rum
200g unsalted butter, diced
6 egg yolks, lightly beaten
¾ cup Barker’s Professional Fruit Mince
Place the chocolate, rum and milk in a bowl set over a pot of simmering water. Heat until the chocolate is three-quarters melted. Add the butter and stir until just melted.
Remove from the heat and add the egg yolks. Stir until smooth.
Mix in the Barker’s Professional Fruit Mince.
Refrigerate until firm, stirring occasionally to prevent the butter rising to the surface.
Using a teaspoon or melon baller scoop out enough mixture to form 1.5 cm balls. Roll in chocolate hail.
Chill overnight or until required.