Romkugler

Method

Cream together butter and icing sugar until pale and fluffy, then beat in the egg yolk until well combined. Melt 100g dark chocolate and fold into the butter mixture along with 50g desiccated coconut, rum and vanilla extract. Refrigerate the mixture for 2 hours until firm enough to handle. Roll the mixture into 12 balls approximately 3cm in diameter and chill for a further hour. Melt the 150g dark chocolate for coating and dip each ball to coat completely, then immediately roll in the desiccated coconut. Place on parchment paper and refrigerate for 30 minutes to set completely.