Rum Balls

Crumble the sponge cake base, pumpernickel and biscotti and stir with grated chocolate in a baking bowl. Mix rum with water and drizzle over crumbs. Melt the fat and allow to cool. Mix powdered sugar, vanilla sugar and egg with the soaked crumbs. gradually fold in the fat. Form ball and place in refrigerator for one hour. Turn balls in chocolate sprinkles to the other side and place in refrigerator repeatedly for 1-2 hours.

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