Step 1

Place a sheet of parchment on a rimmed baking sheet and set aside.

Step 2

Melt chocolate in the top of double boiler with simmering water beneath. Heat gently, stirring until fully melted. Remove from heat and allow to cool slightly.

Step 3

In the bowl of electric mixer, beat butter, sifted confectioners sugar and cocoa until light and fluffy. Slowly add cooled melted chocolate, using a spatula as requred to scrape down the sides of the bowl. Add rum, and continue to beat until batter is somewhat thickened.

Step 4

Transfer mixture to a bowl, cover with plastic wrap and refrigerate for 30-40 minutes, or until mixture is firm and well chilled.

Step 5

Using a small cookie scoop, scoop a ball of the dough into your clean hand and form into a small ball. Roll in sprinkles and place on the prepared baking sheet. Continue until all the dough is used up.

Step 6

Place baking sheet into the refrigerator to allow the balls to chill and firm up. Then, store between layers of waxed paper in an airtight continue for up to a week in the refrigerator or two months in the freezer.