Step 1

Melt the butter and chocolate in a bowl over hot water.

Step 2

Crumble the fruit cake into a large bowl.

Step 3

Add the rum and mix it through.

Step 4

Stir in melted butter and chocolate mixture until it is combined and pour it into the cake mixture. Mix well until all is combined.

Step 5

Line baking trays with greaseproof paper. Roll a teaspoon of the mixture into a ball, place on trays.

Step 6

Continue until all the mixture is used up.

Step 7

Refrigerate for 1-2 hours to set.

Step 8

Make white glace icing or melt chocolate. Ice the balls, allowing the icing/chocolate to trickle down the sides.

Step 9

Put a small piece of glace cherry or a silver cachou on top of each one and return to the refrigerator to set.