Looking for a quick boozy sweet? Then take a blender and add 200 grams of leftover chocolate cake, 30 ml rum, 1 tsp vanilla essence, 4 chocolate cookies and 3 tbsp melted butter. Mix it all and knead the dough for a minute, then roll small balls and refrigerate. In the meantime, using the double boiling method, melt 1 cup chocochip, dip the frozen choco balls and refrigerate again for 30 minutes. Enjoy.