Double chocolate rum balls

1.

Combine the butter and cream in a small saucepan under low heat until it just starts to boil.

2.

Take the saucepan off the heat and add chocolate and stir until chocolate has melted.

3.

Crumb the chocolate cake in a food processor.

4.

Add cake crumbs, half a cup of the desiccated coconut and rum (and Bailey's) until mixed evenly.

5.

Refrigerate for about 30 min until firm enough to handle.

6.

Roll into small balls and roll ecah ball in the remaining desiccated coconut.

7.

Refrigerate for another 30 min before serving.