Chocolate Rum Balls using the Le Fermier Calvados blend

Michelin Chef's rum ball recipe using Le Fermier!

Today I'm making rum ball using the Calvados blend

The ingredients are:

* 250 g Arrowroot biscuits crushed
* 395 g NESTLE Sweetened Condensed Milk
* 1 cup coconut
* 1/4 cup cocoa
* 1 1/2 tbs rum *to taste
* 1 cup coconut *to decorate *extra
* 1 teaspoon Calvados blend

Method:

1. Combined all ingredients in a mixing bowl
2. With wet hand roll the mixture in little balls and roll them in the shaved coconut. Refrigerate until ready to serve!