Instructions: 1. In a medium-sized saucepan, bring cream to a light boil over low heat. Remove from heat. Pour in semi-sweet chocolate chips.

2. Cover and let sit 3 to 4 min. Meanwhile, in a shallow bowl, mix walnuts and rum extract. Toss to blend. Uncover chocolate chips and mix with a wooden spoon until creamy in texture.

3. Pour over nut mixture and stir until the nuts are coated.

Refrigerate until fudgy - approximately 4 to 6 hours or overnight.

Roll into one inch balls, then immediately roll into ground white chocolate. Place in mini cupcake holders and enjoy.

NOTE: Keep refrigerated if not being served.

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