Ingredients

• for dark dough 3.52 oz (100 g) powdered sugar
  
• 3.52 oz (100 g) almonds ground
  
• 3.52 oz (100 g) semi-sweet baking chocolate grated
  
• 1 egg white
  
• some rum
  
• cocoa unsweetened
  
• for light dough 1 hard boiled egg yolk
  
• 1.05 oz (30 g) butter
  
• 1 vanilla bean
  
• 1 tbsp powdered sugar

Directions

1. For the dark dough mix all ingredients thoroughly.
2. For the light dough press the egg yolk through a sieve and mix it with the remaining ingredients; keep it cold.
3. Make balls out of the dark dough of walnut size; the light dough should have the size of a cherry pit (so quite small).
4. Place in each dark ball one light one; take the ball slightly apart and fill in the smaller one; then close it.
5. Place them into little matching cups.
6. Keep rum balls for 30 minutes in the fridge.
7. Roll the balls in the cocoa powder and place them in small paper cups.
8. Keep the rum balls in a tin.