Method

  1. Step 1

    Melt together the butter, chocolate and cream in a large bowl set over a saucepan of barely simmering water. Remove from heat.

  2. Step 2

    Meanwhile place the biscuits in a plastic freezer bag and crush with a rolling pin until fine crumbs. Fold the biscuit crumbs together with the ground almonds the chocolate mixture. Stir in the rum.

  3. Step 3

    Leave to mixture to cool then take a small amount at a time to roll into a smooth ball the size of a walnut. Roll in the chocolate strands or 100’s and 1000’s, to decorate.

    Refrigerate for a minimum of 2 hours. Pop into petit four paper cases to serve.

  4. Step 4

    Variation:

    Melt a little extra white or dark chocolate and, using the prongs of 2 forks, coat each truffle in chocolate, transfer to parchment paper then coat in the strands.
    Add some orange zest or coffee granules or peppermint essence, to taste, to the melted warm chocolate mixture.