Ingredients
- 200g dark chocolate (at least 70% cocoa solids), chopped into small pieces
- 150g double cream
- 100g chocolate cake, broken into crumbs
- 1 tbsp dark rum
- 3 tbsp chocolate sprinkles or chocolate vermicelli
Method
- STEP 1
Heat the chocolate and cream in a heatproof bowl set over a pan of just simmering water, making sure the bowl does not touch the water. Stir until the chocolate has melted and the mixture is smooth.
- STEP 2
Remove from the heat, and mix in the cake crumbs and rum. Leave to cool at room temperature until the mixture is firm enough to roll into balls, about 1 hr – don’t worry if it splits slightly. If you’re short of time, chill the mixture for up to 30 mins, stirring every 10 mins, until firm.
- STEP 3
If the mixture splits, stir again until smooth. Put the sprinkles in a shallow dish. Roll teaspoonfuls of the mixture into balls, then roll in the sprinkles to coat. Will keep in a cool, dry place in an airtight container for up to a week.