Truffles

1. 1

   Grind nuts in blender.

2. 2

   Line bottom of 9 x 5 x 3-inch loaf pan with waxed paper.

3. 3

   In heavy saucepan, combine heavy cream and chocolate.

4. 4

   Heat over low heat just until chocolate is melted. Remove from heat.

5. 5

   In medium bowl, combine nuts, powdered sugar and egg white.

6. 6

   Stir with wooden spoon until combined.

7. 7

   Stir in chocolate mixture and rum to combine well.

8. 8

   Turn into loaf pan. Refrigerate until firm.

9. 9

   Cut into 3/4-inch squares; shape in balls.

10. 10

    Roll in chocolate sprinkles.

11. 11

    Store in refrigerator. Yields 60.

* Per serving · 4 servings · Values may vary.

No additional tips available.