Ingredients:

• 250g (8oz) dark chocolate
• 2 tablespoons butter
• 2 tablespoons sweetened condensed skim milk
• 4 teaspoons overproof rum -- from Bundaberg, of course!
• 2 teaspoon vanilla essence
• cocoa

Method:

Melt chocolate and butter over hot water. Stir in condensed milk. Beat in rum and vanilla. Chill until firm enough to handle. Using a teaspoon, form balls and drop into cocoa. Store in refrigerator.

 Print