Divide cookies and/or sponge cake into small pieces and grind into fine crumbs in a mortar.
Heat butter until it becomes liquid. Mix with chocolate powder, beaten egg, powdered sugar and orange essence. Moisten sponge well with rum or punch and fold into chocolate cream.
Shape the mixture into egg-sized balls, place the chocolate sprinkles on a baking tray and turn the balls over on the other side.
Keep in the refrigerator!
Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use what you like better.
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