Melt the dark chocolate over a double boiler.

While the chocolate is melting, break the cake into smaller pieces and place it in a mixing bowl along with cocoa powder, jam, and rum essence.

When it comes to the jam, any kind can be used. I had raspberry jam in the fridge, but other times I've used strawberry or orange.

The recipe is perfect for reducing food waste.

Pour the melted chocolate into the mixing bowl with the other ingredients and stir everything well until you have a uniform mass.

Now form balls in a suitable size; mine were the size we know from the bakery, but why not make them bite-sized?

Roll your rum balls in any type of sprinkles you like. I used carnival sprinkles as that’s what we had in the drawer. But next time, I will also make some with chocolate coating and some with chocolate sprinkles.

Let your imagination run wild and create your own version of the beloved classic.

Basically, the rum balls are ready as soon as they are rolled in sprinkles/coating.