Shelly's Recipe

RUM TRUFFLES

Category: Candy

8 (1 oz) squares bittersweet chocolate, chopped
1/4 cup cream
2 tbsp unsalted butter
1/2 cup chocolate cake crumbs
2 tsp dark rum
1/2 cup chocolate sprinkles

Line a sheet pan with foil or parchment paper. Place chopped chocolate in a heat-proof bowl.

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. Roll heaping tsp 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.