- 11 ounce bag of white chocolate morsels
- ½ cup cream cheese or mascarpone, at room temperature
- 1 teaspoon rum extract
- 1 teaspoon instant espresso granules
- 8 ounces chocolate candy coating
Melt the white chocolate in a double boiler until it is smooth. Let it cool slightly. Mix in the cream cheese. Add the rum extract and espresso. Cover and refrigerate until the mixture is firm, about 2 hours.
Melt the chocolate candy coating in a double boiler.
Using a spoon to scoop, roll the white chocolate mixture into small 1½-inch balls. Rolls the balls in the melted chocolate and place them on parchment paper. Top them with decorative sprinkles if desired and let them cool until the chocolate hardens.
Refrigerate in a container for up to 1 week.