Rum Balls

For the rum balls, cream butter with powdered sugar and vanilla sugar. Stir in the Qimiq until smooth. Melt the orange chocolate in a hot water bath and stir into the butter mixture with the Qimiq.

Mix nuts and coconut flakes (reserve 1/3) and rum into butter-chocolate mixture. Chill for 4-5 hrs until firm and malleable.

Using a teaspoon, scoop out a small amount of the mixture at a time, shape into a ball and roll in the coconut flakes set aside.

Then refrigerate overnight.

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