Melt the chocolates together, either in a double boiler, or carefully in the microwave. Do not let any water get into the melted chocolate or it will seize (freeze up in a grainy way) and be useless). Set aside to cool.

In a mixer, beat the butter until light and fluffy.

Sift the Powdered Sugar into the butter and beat until fluffy. (Yes, you do have to sift the powdered sugar, otherwise you get hard little greeble bits.)

When the chocolate is cooled to room temperature, add it to the butter/sugar mix, also add the rum... beat until smooth.

Scrape under the beater and down the sides

Then Beat again... you want SMOOTH... no streaks!

Scrape the chocolate mixture into a bowl, cover with plastic wrap, and place in the refrigerator for around 30 minutes.

(Go ahead and lick the beaters and mixing bowl)

Set up your work station.

Cover a cookie sheet with waxed paper.

Put the chocolate sprinkles or cocoa into a small bowl next to it. (My mother always used sprinkles, so I do too. Cocoa is definitely more sophisticated and has a nice deep flavor.)

Take the chocolate mix out of the fridge

Scoop some of the chocolate into a ball... about the size of a melon ball? Or small walnut? I used a melon scoop...

Then roll the chocolate between your hands to make it round. (Did I need to remind you to wash your hands first?)

Drop the ball into the bowl with sprinkles or cocoa... toss it around to coat.

Then place the coated ball on the waxed paper to set.

Repeat 30-40 times. (It depends on how big your Rumkugeln are, and how much you eat while making them).

I pile them in a bowl to serve... or you can place each in a small paper cup to look fancy.