Not really a dessert. They're more of a little treat. Rum Balls. I have an awesome recipe for them if anyone wants it
My grandmother always made them around the holidays and my mom usually made them in winter (easier on the chocolate, then it doesn't melt) and I've made them I think more than 5 times within the past 2 years. Of course...I put a lot more rum in mine
i would love the recipie
1 stick Unsalted Butter at room temp
24 oz. Chocolate (16 oz. Milk and 8 oz. Dark)
4-9 tbs. Dark Rum (45, 90 or 151 proof, personally I like the 151 but if this will be served to all ages 45 or 90 at 5 tbs is just fine)
2 tbs. Currant Raisins
Your choice of topping - Chopped nuts, flaked coconut, sprinkles or whatever you desire, all placed in separate bowls
In small bowl soak the raisins and rum until ready to use (this makes them more moist).
On a piece of wax paper grate the chocolate using the Zester side or a grater (not sure if that's the technical name for it), pour into a large bowl when complete. The chocolate will melt so it's best to grate 1 or 2 squares at a time while the rest remains in the fridge.
Mix the butter, rum and raisins together, gradually adding the chocolate. (You can use a sturdy wooden spoon but it's much easier and it gets mixed better if you use your hands.)
Form into 1/2-1" balls with your hands (don't roll too much or they will start to melt) then immediately roll in topping. (If they are allowed to sit and then go in the topping they will dry out and the topping will not stick so it's best to do it right away. Another person will come in handy at this point)
Store in airtight container. They can be kept on the counter (just not on a hot day) and in the fridge.
I'm not sure on how much they yield but from my guess, and however big you make them...between 50-100. Enjoy!!