Rum Balls

Finely chop the dark chocolate and the white couverture; coarsely chop the walnuts and weigh out 100 g.

Divide 125 ml of cream into two small pots and briefly bring each to a boil.

Add the dark chocolate to the first pot and melt completely over low heat, stirring.

Add the white couverture to the second pot and likewise melt completely over low heat, stirring.

Fold 4 cl of brown rum and a portion of the weighed walnuts (100 g in total) into each chocolate mixture.

Cover both chocolate mixtures and let them set in the refrigerator.

Finely chop the coconut flakes and place them in a deep plate.

Using a teaspoon, scoop small portions of the light and dark mixtures, quickly shape into balls and roll in the coconut flakes (or in chocolate sprinkles).

Place the rum balls in a tin and keep them cool until serving.