Happy Cinco de Mayo

· 1 (12-ounce) package semi-sweet chocolate chips

· 1/4 cup butter or margarine

· 1/2 cup walnuts, toasted and finely chopped

· 2 tablespoons dark rum

· 1 1/2 teaspoons TABASCO® brand Pepper Sauce

Melt chocolate and butter in a small saucepan over low heat. Stir in walnuts, rum and TABASCO® brand Pepper Sauce and mix well. Refrigerate mixture about 15 minutes. Shape into 1-inch balls, then roll in sugar to coat. Store in refrigerator.

Makes about 3 dozen.