Melt the chocolate. You can either use a double boiler on the stovetop, stirring until smooth, or microwave the chocolate in short intervals, stirring between each interval until fully melted. Allow the melted chocolate to cool to room temperature.

In a medium mixing bowl, add the room temperature butter and sift in the powdered icing sugar. Beat the mixture until it becomes light and fluffy.

Beat in the cooled melted chocolate until well combined.

Cover the bowl and chill the mixture in the refrigerator for at least an hour. If the chocolate mixture is not firm enough to roll after chilling, beat in a little more powdered sugar and chill again.

Pour the chocolate sprinkles into a shallow dish.

Using a teaspoon, roll the chocolate mixture into small bite-sized balls. Roll each ball in the sprinkles until fully coated.

Repeat the process until all of the chocolate mixture is used up.

Store the rum balls without rum in an airtight container in the refrigerator or in a cool place for up to 3 weeks.

For the best flavor, allow them to come up to room temperature before serving. Enjoy!