Rum balls

Ingredients for 16 servings:

• 100 g milk chocolate coating
• 200 g dark chocolate coating
• 100 g dark chocolate flakes
• 200 g powdered sugar
• 200 g chocolate sprinkles
• 400 g condensed milk
• 200 g ladyfingers
• 150 g butter
• 1 pack of Viennese cake bases, dark
• 200 g pumpernickel
• 20 g baking cocoa
• 3 bottles of rum flavoring, more if needed
• 4 tbsp milk

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

With pumpernickel

Grind the cake bases, pumpernickel, and ladyfingers together in a bowl. The ladyfingers shouldn’t be completely powdered; a few small pieces are fine. Then sift in the powdered sugar and cocoa powder and mix everything together. Melt the two chocolate coatings, the chocolate flakes, and the butter in a double boiler. Then add the condensed milk. Pour the melted chocolate mixture into the dough and knead thoroughly (preferably by hand). Cover the mixture with plastic wrap and let it rest in the refrigerator for about 2-3 hours. The mixture will now be a bit hard, so add the 4 tablespoons of milk and knead the mixture vigorously. Then form snowball-sized balls, roll them in the chocolate sprinkles, and place them in the muffin cups. You should now have about 16 balls. To allow the chocolate crust to harden (if desired), let the finished balls rest for a while in the refrigerator.