I decided to keep with the Deutch theme for dessert and made rumkuglen (rum balls). Like truffles with alcohol, these little bites are devilishly good.
Rumkugeln - Rum Balls
7 oz bittersweet chocolate
4 oz unsalted butter (room temperature)
2 tablespoons of cocoa powder, sifted
2 tablespoons Rum
7 oz pecans, ground
powdered sugar, chocolate sprinkles, cocoa, cinnamon sugar
Melt the chopped chocolate in a double boiler, then let the melted chocolate cool a bit.
Whip butter and add the sifted cocoa powder and rum a little at a time while mixing. Add the ground pecans and cooled melted chocolate to the butter rum mixture.
Add powdered sugar by tablespoons at a time to the mixture while kneading the dough, until the mixture absorbs it well and begins to firm up.
Form small balls and roll them in an assortment of coatings - powdered sugar, chocolate sprinkles, cocoa and cinnamon sugar. Use wax paper to separate the layers. Let the balls air dry then refrigerate in an airtight container.