250g (8oz) dark chocolate
2 tablespoons butter
2 tablespoons sweetened condensed skim milk
4 teaspoons overproof rum -- from Bundaberg, of course!
2 teaspoon vanilla essence
cocoa

Melt chocolate and butter over hot water. Stir in condensed milk. Beat in rum and vanilla. Chill until firm enough to handle. Using a teaspoon, form balls and drop into cocoa. Store in refrigerator.