Rum balls are a must in every biscuit tin. Decorated with colourful sprinkles or covered in chocolate, they taste particularly good.
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.
