1 cup (250 mL) icing sugar
1 cup (250 mL) ground almonds
3 oz (85 g) bittersweet chocolate, grated
1/3 cup (75 mL) dark rum
1 tsp (5 mL) vanilla
1/2 cup (125 mL) chocolate sprinkles

Line trays with waxed paper; set aside.

In large bowl, whisk icing sugar, almonds and bittersweet chocolate. Stir in 1/4 cup (50 mL) of the rum and vanilla until solid moist mass; press together. Chill until firm enough to roll, about 15 minutes.

Roll by rounded teaspoonfuls (5 mL) into balls, moistening and wiping hands with damp cloth as needed. Place on prepared trays.

Pour remaining rum into shallow bowl. Pour chocolate shot (the sprinkles) into separate shallow bowl. Roll balls in rum then in chocolate, pressing lightly to adhere. Let dry on tray, 1 hour. Refrigerate until firm. (Make-ahead: Layer between waxed paper in airtight container and refrigerate or freeze for up to 1 month.)