Rum Balls

Ingredients

• 200 g dark chocolate
• 125 g whipping cream
• 50 g ground hazelnuts
• 1 tbsp cocoa powder
• 3 tbsp rum
• 80 g milk chocolate shavings

Instructions

1. 1.

   Coarsely chop the chocolate. Heat the cream in a small saucepan, remove from heat and stir in the chocolate until melted. Then fold in the hazelnuts, cocoa and rum.

2. 2.

   Refrigerate the truffle mixture for about 3 hours until firm. Using a teaspoon, scoop hazelnut-sized portions and roll them into balls with your fingers.

3. 3.

   Coat the balls in the chocolate shavings and place them in paper molds. The rum balls keep in the refrigerator for about one week.