Petite Choc-Rhum Balls

	Ingredient	Quantity
1.	Chocolate Sponge Cake or scraps.	16 ounces
2.	Walnuts, chopped or diced	3-1/2 ounces
3.	Rhum, Dark Myers	2 ounces
4.	Ganache - Melted	4 ounces
5.	Chocoalte Sprinkles	5 ounces
6.	Powdered Sugar	1 teaspoon, sifted

Process	Instructions
1. Combine	In a mixing bowl, combine the cake crumbs and the walnuts, mix until crumbs are fine and smooth.
2. Add	Add the rhum slowly as you are mixing the crumbs, so that it does not all go into one area of the mixture.
3. Add	Slowly add the ganache which has bee melted to a liquid. When uniform in consistancy, stop mixing.
4. Portion	I used a small Ice Cream dipper to portion the mixture into uniform size balls. The mixture could also be rolled out into logs and cut into even sections. Round them between the palms of both hands.
5. Cover	After rolling in your hands, drop into a bowl of chocolate sprinkles Cover the outside of each ball completely with the sprinkles. Roll the again in the palms of your hands to press the sprinkles firmly into the balls and to allow any excess to fall back into the bowl
6. Garnish	Using a small sifter, dust lightly with a teaspoon of powdered sugar.
Additional Comments:

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