Cats White Rum Balls

I was farting around in the kitchen - as I do - making another batch of Cats Rum Balls, and I decided to make yet another batch and dick with the recipe.
OMG they are so yum!

Cat's White Rum Balls
Ingredients
200g White Chocolate, chopped fine
30g Butter
1/4 cup cooking Cream
200g Arnotts Milk Coffee Biscuits (put through food processor until fine crumb)
 3 tablespoons dark Rum

Method
Place cream and butter into a small saucepan and stir over low heat until it comes to a boil.
Pour mixture over chocolate (I use a glass bowl for all chocolate work).
Whisk until smooth then add rum. Whisk in.
Stir in biscuit crumbs until well mixed.
Refrigerate for 20 minutes.
Remove mix from fridge and roll into small balls (placing on greasproof paper lined tray). Refrigerate again until cold.
Using a skewer, dip balls in melted white chocolate and return to tray.
Place in fridge to set.

Notes:
For further decoration, melt dark chocolate and put into a ziploc bag, snip off corner and pipe zig zags onto the balls whilst on tray, returning to fridge to set.
Rum balls can be stored for up to a week in the fridge.