12 oz Semisweet chocolate chips
1/2 c  Whipping cream
1 1/2 ts Rum extract
1 ts Vanilla
1/2 c  Powdered sugar
1/4 c  Unsweetened cocoa powder

Melt chips with whipping cream in heavy, medium
saucepan over low heat, stirring occasionally. Whisk
in rum extract and vanilla until blended. Pour into
pie pan. Refrigerate until mixture is fudgy, but
soft, about 75 minutes. Shape about 1 T into 1 1/4
inch ball. To shape, roll mixture in your palms. Place
balls on waxed paper. Sift powdered sugar and cocoa
into a shallow bowl. Roll balls in sugar-cocoa
mixture; place in petit four or candy cases.