Yield: 1 servings
|1½ tablespoon||Half and half|
|3 tablespoons||Dark rum|
Melt the chocolate and half and half in a pan over very low heat.
Remove from heat. Add eggs, butter and rum. Blend the mixture until thick. Refrigerate. When cool, form into small balls, about ¾" and toss in powdered chocolate - not cocoa. They freeze well and pack well in airtight containers.