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Crumble the leftover cake into a bowl. Pour the rum and orange juice over the cake crumbs, then stir in the cocoa and jam and mix well. Set the mixture aside for 10-15 minutes.
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Meanwhile, melt the chopped chocolate and the butter over hot waterbath or in the microwave.
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Then add the butter-chocolate to the crumbs and stir well with a whisk.
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Taste the rum ball mass and add a bit more powdered sugar or rum flavoring if necessary. Pour the coconut or chocolate sprinkles into a bowl.
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Sprinkle a thin layer of coconut flakes or sprinkles on a flat plate.
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Shape into balls of any size you like and immediately roll them in the sprinkles.
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Put the finished balls on a plate and then put them in the fridge for at least 30 minutes
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I put the rum balls into little paper cases so they keep their shape