Rumkugeln dürfen in keiner Keksdose fehlen. Verziert mit bunten Streuseln oder überzogen mit Schokolade schmecken sie besonders gut.
Cream the butter with the icing sugar. Melt the chocolate over a bain-marie, leave to cool slightly and gradually stir into the butter and icing sugar mixture with the rum. Leave the mixture to cool. Shape the solid chocolate mixture into balls (this is best done with wet hands) and roll in chocolate sprinkles. Roasted nuts, icing sugar, granulated sugar or colourful sprinkles are also possible. They look particularly elegant when coated in chocolate and gold. The rum balls are then placed in paper bags. Chill until the balls are completely firm.
