Rum Truffles

1. 1

   Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl.

2. 2

   In a saucepan, combine cream and butter. Place over low heat, and bring to a boil. Pour over chocolate, and stir until chocolate is melted and smooth. Stir in cake crumbs and rum. Set aside until firm, but not hard.

3. 3

   Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles. Place on the prepared tray. Refrigerate 30 minutes or until firm. Serve in small paper cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.