Light Rum Truffles

• dark chocolate↗200g g

  (at least 70% cocoa), chopped into small pieces

• heavy cream150g g
• chocolate cake100g g

  broken into crumbs

• dark rum↗1 tbsp tbsp
• chocolate sprinkles↗3 tbsp tbsp

  or chocolate vermicelli

Step-by-step instructions

1. 1

   Heat the chocolate and cream in a heat‑proof bowl set over a saucepan of simmering water, making sure the bowl does not touch the water. Stir until the chocolate melts and the mixture becomes smooth.

2. 2

   Remove from the heat and add the cake crumbs and rum. Let it cool at room temperature until the mixture is firm enough to shape into balls, about 1 hour – don’t worry if it separates a bit. If short on time, chill the mixture for 30 minutes, stirring every 10 minutes until it thickens.

3. 3

   If the mixture has separated, stir again until smooth. Place the sprinkles in a shallow dish. Scoop portions of the mixture with a teaspoon and roll into balls, then coat them in the sprinkles. Store in a cool, dry place in an airtight container for up to a week.