Cream butter, powdered sugar and vanilla pulp. Finely grate the chocolate. Stir rum and juice of one lemon into butter mixture. Fold in chocolate and coconut flakes. Leave the mixture to cool a little.
Use a teaspoon to make small mounds of the truffle mixture. Press an almond into each and quickly form into balls. Roll in the remaining coconut flakes on the other side and place in praline sleeves.
Tip: Do you prefer milk chocolate or dark chocolate? Depending, use whichever tastes better to you.
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