In a large microwave safe bowl melt together the Copha & chocolate on medium power for 1 1/2 minutes, stirring occasionally until mixture is smooth

Fold the cake crumbs, almonds and rum into the chocolate mixture. Allow to cool

Shape the mixture into 16 walnut sized balls and place the rum balls onto a tray lined with baking paper. Refrigerate until firm

Melt the remaining Copha and chocolate together until smooth

Place a bamboo stick into the centre of each rum ball and dip into the chocolate mixture. Roll the rum ball into the chosen coating and allow to set

Repeat with remaining balls. Serve as required