Rum Balls

These are simple and versatile, not to mention delicious. The dipping is a bit fussy but makes them very elegant and adds yet more chocolate flavor. If dipping is not your thing, you can roll them in cocoa, coconut flakes, chopped nuts or powdered sugar instead. But I contend that coating them in chocolate makes them infinitely better...
Measurements given are approximate, as I don't really follow a recipe any more. Just use whatever baked goods have become stale or were a bit of a dud in your baking. Store-bought works too, just not as tastily. The amount of melted chocolate you'll need depends on how dry the crumbs are, so that's variable as well. But they are invariably yummy and, due to the rum, keep indefinitely!
Makes 4-5 dozen, depending upon your choice of size.


Ingredients:
8 oz. finely crushed cookies, stale cake or any baking disaster you need to use up (just don't use anything with a burned flavor)
1/4 cup dark rum
2 oz. melted chocolate (at least 60%)
4 oz. chocolate for dipping, any kind (I used a mixture of semi-sweet and milk chocolate above)
Small amount white chocolate for decorating, if desired

How to make them:
Mix the first 3 ingredients well, adding more of this or that if needed, until it forms a thick paste-like mass. You can use a food processor for this, but you needn't.
Chill this mass until you can form small balls (I scoop it out with the smaller end of a melon baller) and chill the balls again.
When ready to dip, melt 3 oz of the 4 oz chocolate until runny; stir in the remaining chunks until melted (this will temper it for dipping).
Using a 2-pronged fork, dip each cold ball to coat completely and let dry on parchment paper. (If the chocolate gets too thick through cooling, re-warm carefully in microwave on a low setting until diappable again.)
To decorate, chill the dipped balls and then drizzle melted white chocolate over the tops. Place into bonbon cases when set.
Store in fridge or -- if it's cold out-- on the balcony, out of the sun, in an airtight tin.