Line a tray with cling film or butter paper

Crumble the brownie (or chocolate cake) and mix with the rum till it resembles a chocolate paste

Scoop the mixture and roll into small 1 inch balls and place on the plastic lined tray

Cover the tray with cling film and keep it in the freezer for about 20 minutes for the balls to firm up.

Once the chocolate balls have firmed up, roll between your palms to make it into smooth balls. Cover the tray and keep it back in the freezer till the chocolate coating is ready

Chop or grate 40 grams each of the white and dark chocolate and place into 2 microwave safe bowls

Place the bowls (one at a time) in the microwave and heat on high in bursts of 30 seconds till the chocolate has melted. Once the chocolate has melted, add the remaining 20 grams of each dark and white chocolate into the respective bowls and stir to ensure that its all melted

Dip the rum balls in either the melted white or dark chocolate and place on a plastic lined tray

After coating all the rum balls with white or dark chocolate place the tray in the fridge for the chocolate to harden. Once the chocolate has hardened, drizzle the remaining melted chocolate over the rum balls

Store in the fridge