White Rum Balls

To ensure the mixture is easy to shape later, use the hazelnuts very finely ground.

Too high a heat can make the chocolate turn grainy later.

Remove the pan briefly from the heat; the chocolate will melt more gently that way.

Add the rum gradually so the consistency does not become too soft.

If you need to speed things up, place the mixture in the freezer for 30–45 minutes and check periodically.

Briefly wet your hands with cold water or lightly dust them with powdered sugar to reduce sticking.

For an even coating, roll the balls immediately after shaping while they are still slightly cool.

Keep them in a well-sealed container in the refrigerator so they do not absorb other odors.