Chocolate Rum Balls - cooking recipe

Ingredients

3/4 lb cake leftovers (from the Easter basket cake recipe), crumbled
5 tbsp rum
1/2 lb dark chocolate, roughly chopped
1 tbsp cocoa powder
2 tbsp powdered sugar
1 oz chocolate sprinkles, spread out on a plate

Preparation

Drizzle the cake with the rum. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Allow to cool a little, then add to the cake crumbs, along with cocoa powder and powdered sugar. Mix well, then form into 28 balls. Dampen slightly with water, then roll in the sprinkles, pressing lightly. Arrange on a plate to serve.