Rum Balls

Make the pudding according to package directions (without sugar, otherwise it will be too sweet), cool, stirring occasionally so it doesn’t set a skin. In a large baking bowl, mix half of the pudding (the other half is usually not used) with the crumbled cookie scraps, cocoa powder and cane. (Season to taste with cocoa powder and strohrum). If the quantity is too thin, add more cookie crumbs.

Form balls from the amount and turn them to the other side in chocolate sprinkles.

The balls should keep in the refrigerator for 14 days. Remove from the refrigerator 20 min before eating.

Tip: Feel free to use better chocolate – the more delicious the result will taste!

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