Homemade Rum Truffles

For the homemade rum truffles, heat the butter in a saucepan over moderate heat. Shred the milk chocolate coating and add it with the rum. Stir over moderate heat until liquefied.

Next, transfer the mixture to a baking bowl and let cool. Using a teaspoon, cut out small mounds of the chocolate mixture, arrange in a round and do on parchment paper. Heat the dark chocolate to 32°C and coat the balls with it. Then turn them over to the other side in the milk cooking chocolate shavings. Refrigerate the homemade rum truffles for an hour and then wrap them up nicely.

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