Lamington and whisky balls

Lamington balls — with a whisky twist, of course. Super simple, ultra delicious.  Whip up a batch and see for yourself! 

Ingredients:

400g packet of jam sponge roll, sliced
1/4 cup thickened cream
1 tbsp whisky (your choice)
250g dark chocolate, chopped and melted
120g shredded coconut, in a small shallow bowl

Method:

1. Crumble the jam roll into a bowl in small pieces, then stir in cream and whisky.

2. Line a large baking tray with baking paper.

3. Roll tablespoons of the mixture into balls then pop them onto the tray. Place in the fridge for around 1 hour.

4. Once firm, pick up each ball with a fork and coat in melted chocolate, draining off any excess. Roll in coconut to coat.

5. Pop the balls back on the tray and put them in the fridge for around 30 minutes or until set.

We’d love to see how yours turned out if you give it a go. Share your picture with us on Facebook and Instagram.

We’ve adapted this recipe from taste.com.au

We've teamed up with our mates at Westward Whiskey and Stomping Ground to create a dark, brooding, and Gold-winning collision: Westward Whiskey Lamington Porter Cask.

It's as delicious as it sounds and it's already picked up a Gold at the San Francisco World Spirits Competition. But it's only for Members. So join free now to get yours! We're even throwing in a free tinnie of Lamington Porter to celebrate!