Nothing but chocolate by Anna Olson

Ingredients:

• 12 ounces semisweet chocolate chips
• 1/2 cup whipping cream
• 1 1/2 tsp rum extract
• 1 tsp vanilla
• 1/2 cup powdered sugar
• 1/4 cup unsweetened cocoa powder

Method:

•  Melt chips with whipping cream over low heat, stirring occasionally. Whisk in rum extract and vanilla until blended
• Refrigerate until mixture is fudgy, but soft, about 75 mins
• Shape mixture by tablespoonfuls into 1 inch balls; place on waxed paper
• Sift powdered sugar and cocoa into a shallow bowl
• Roll balls in sugar-cocoa mixture, and they're ready to be served