Chocolate Rum Truffles

1. 1

   Place chocolate in a large heatproof bowl. Place cream and butter in a small saucepan on medium heat. Stir until almost boiling. Remove from heat and pour over chocolate. Let stand 2 mins, then stir until smooth. Add rum. Cover with plastic wrap and refrigerate overnight.

2. 2

   Line a large tray with parchment paper. Place cocoa powder, almonds and coconut in separate shallow bowls.

3. 3

   Using a melon baller or hands, shape heaping teaspoons of mixture into balls. Roll in cocoa or other toppings to coat well. Place on tray. Refrigerate 20 mins. Serve with drinks or package as a gift in a box tied with ribbon.

* Per serving · 4 servings · Values may vary.

No additional tips available.