1 tbsp rum (essence)
35 g butter
45 g icing sugar
50 g ground almonds
45 gr grated dark chocolate
Melt the chocolate au bain marie with rum and keep stirring.
Add the butter and let this melt. Add icing sugar and almonds. Allow to cool until firm enough to make balls from forming.
Add the grated chocolate on a plate and roll the truffles through until they are completely covered.
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