Schweddy Nut Rum Balls
In a double boiler, melt chocolate on low. About midway through the melting process, add rum flavoring, allspice, 1 tablespoon cocoa powder and honey. Stir until combined. Fold in walnuts.
Refrigerate for 30 minutes.
Place the 1/4 cup of cocoa in a bowl.
Take a teaspoonful of the refrigerated mixture and roll into a ball. Dredge balls in cocoa and set aside.
Makes approximately 18-20 truffles. Refrigerate.