White Rum Balls

Finely crumble the ladyfingers and put them into a large bowl.

Carefully melt the white couverture (best over a water bath) and let it cool briefly.

Add the melted couverture and white rum to the crumbs and knead everything into a moldable mass.

Shape the mixture into about 20 evenly sized balls.

Coarsely grate the white chocolate and place it on a plate or in a shallow dish.

Brush the balls all over with egg white, roll them in the chocolate shavings, and set them into paper cups.

Let the rum balls firm up in the refrigerator.

Store cool in tightly sealable tins; this way they keep for about 2 weeks.