Ingredients:

220g dark chocolate coins, 45ml light cream, 12g butter, 15ml rum

Method:

1. 100g chocolate coins with light cream, melt over water.

2. Add butter and continue to stir until the butter melts.

3. Leave the hot water, add the rum, stir well and refrigerate until slightly hard.

4. Use a hand spoon to take a small piece, with the hands of the ball into a ball, in fact, pinch on the line, do not need too round.

5. 120 grams of chocolate coins chopped, melted over water, stirring constantly.

6. This is the melted chocolate liquid!

7. Using a toothpick, tie a chocolate ball and dip it in the chocolate liquid.

6. This is the melted chocolate liquid!

8. Throw it in the cocoa powder and roll it down!

9. Remove the cocoa-dusted chocolate quickly with a spoon and place on a plate

10. Once cooled, knock off the excess cocoa powder and serve .