Rumballs (Rumkugeln)

These are quick to make (and even quicker to eat), and make a great homemade tidbit for after dinner, or to pack in a lunch, or even just as a snack. Or two. Or...ahem.

Rumkugeln (German Rumballs)

40 grams butter
150 grams ground hazelnuts (or almonds)
50 grams of cocoa powder
4 tablespoons dark or spiced rum
2 tablespoons whipping cream
100 grams bittersweet chocolate
1/4 cup confectioners' sugar
grated coconut (for rolling)
chocolate sprinkles (for rolling)

In a double boiler over medium heat, melt the chocolate, stirring until smooth. Remove from the heat, and stir in the butter, whipping cream, sugar, cocoa, and rum. Stir well until thoroughly combined, and then allow to cool for a few minutes. Add the ground nuts, and stir until all of the nuts are integrated into the chocolate mass. Allow the mixture to cool for about 15 minutes, and then scoop one-tablespoon (walnut-sized) portions and roll them between your palms to shape the balls. Roll the finished balls in finely grated coconut (I used unsweetened), or in chocolate sprinkles, and place them in candy-cup wrappers or on a plate to set. Store in a cool place.

You could roll them in any other coating-friendly candy, of course - colourful sprinkles, heart-shaped for the Valentine's theme-inclined, non-pareils, or perhaps extra-tiny gold or silver dragées for that little extra bit of bling.