6 ounces semisweet chocolate
1/3 cup topping-not whipped
¾ cup ground filberts
1 1/3 cup confectioners' sugar
1 egg white
1 teaspoon rum extract
Sugar Crystals, Cocoa, chocolate sprinkles, coconut for topping
Combine chocolate and topping in a small saucepan over low heat until chocolate melts.
In a mixing bowl, combine filberts, confectioners' sugar and egg white. Add chocolate mixture and rum. Stir to combine. Refrigerate overnight.
Scoop mixture into 1" balls using a small cookie scoop. Roll between your palms to form a nice round ball. Roll in cocoa or desired coating. Place in small paper cups and refrigerate. Can be frozen.