Add Rum and Rum extract from the Rum soaked dry fruit mix to the cake mixture and start kneading it until a semi-tight mixture is formed. Here I have used Rum from the Fruit soak that I have prepared during Christmas.
Add Rum soaked Raisin and Fruits and incorporate properly.
Now refrigerate the mixture for 15 minutes by covering the bowl with a piece of cling film.
Take the mixture out and make small balls using the batter. I have made tennis ball sized Rum Balls.
Take Dark Chocolate in a glass bowl and heat it in Microwave for 40-60 seconds and using a spoon mix the chocolate properly and mix a little milk with it.
Now deep each Cake Balls in the Chocolate mixture and place those over a silicon mat or a plate and Fridge until the chocolate set properly.
This layer is going to be a soft one.
Now melt Milk Chocolate following the same process and quote the Rum Balls with it and fridge to set properly. This will take around 15 minutes.
Melt White chocolate and fill a piping bag with the melted chocolate and decorate the Rum Ball and sprinkle cocoa powder over the Rum Balls.
Rum Balls taste better if served after two days of preparation. Store properly in fridge in case you planning to give it the rest.
Recipe by Debjanir Rannaghar at https://kitchenofdebjani.com/2017/01/double-chocolate-rum-balls/