Chocolate Rum Balls.

Chocolate Rum Balls

4 ounces semisweet chocolate
4 ounces bittersweet chocolate
1 stick butter, cut into small pieces
4 cups powdered sugar
2 TBSP dark rum (I find this to be way too little. I use 1/2 cup or more.)
A mixture of half cocoa powder and half powdered sugar, for rolling

In a double boiler, combine the 2 chocolates and melt. Whisk in the butter, and when combined, whisk in the sugar and rum. Roll into small balls, then roll in cocoa/sugar mixture until coated. Store in airtight container.

Note: the rum flavor develops over time, so when the balls are very fresh, there is little rum flavor. A few days later, the rum is more distinct.