Begin by placing room temperature butter in a large mixing bowl. Cream the butter on medium speed until fluffy and pale, about 2–3 minutes.

Crumble the Schoko Muffins into the bowl with the creamed butter. Pour in the melted chocolate and mix on low speed until well combined, about 1–2 minutes.

Add the Rumaroma to the mixture and stir until evenly distributed. If using real rum, add it here and mix for another minute.

Transfer the mixture to an airtight container or cover the bowl with plastic wrap, then refrigerate for at least 1 hour to firm up the dough.

Form small balls, approximately 1 inch in diameter, with a cookie scoop or your hands, and lay them on a parchment-lined baking sheet.

Roll each rum ball in your chosen coating until evenly covered, then place them back on the baking sheet.

Refrigerate the coated rum balls for an additional 30 minutes before serving to allow the flavors to meld beautifully.