White rum balls

Ingredients for 40 servings:

• 80 g butter
• 2 tbsp cream
• 200 g chocolate, white
• 10 ladyfingers
• 8 tbsp brown rum
• 6 tbsp almonds, chopped
• 100 g almond(s), in flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Melt the butter in the cream over low heat. Remove the pan from the stove. Allow the liquid to cool slightly. Dissolve the chocolate in the lukewarm liquid while stirring. Caution: The chocolate will curdle easily if the butter and cream mixture is too hot. Allow to cool. Place the biscuits in a plastic bag and roll over them with a rolling pin until they crumble. Soak the crumbs in rum. Toast the chopped almonds in a pan over medium heat without adding any fat. Mix with the cooled chocolate mixture and the biscuit and rum crumbs. Chill for approx. 60 minutes. Form the solidified mixture into small balls. Toast the flaked almonds without adding any fat. Roll the rum balls in the mixture. Place in praline molds. Keep refrigerated.