Rum Nuss Pralinen

Ingredients

• 300 g dark chocolate couverture
• 125 ml whipping cream
• 50 ml rum
• 125 g ground almonds
• sugar (for rolling)

Instructions

1. 1.

   Chop the chocolate into small pieces and place in a bowl. Bring the cream to a boil once, pour over the chocolate and stir until smooth. Add the rum and almonds and mix well. Cover and refrigerate for about 2 hours.

2. 2.

   Afterward use a teaspoon to cut out small portions and roll them into balls (best with very cold hands). Sprinkle some sugar on a plate and roll the rum balls in it.