Rum Truffles

Recipe View 5 mins Prepare your workspace: Line a baking sheet with parchment paper or aluminum foil. (5 minutes)

Recipe View 10 mins Create the ganache: Place the chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, combine the heavy cream and butter. Heat over low heat, stirring occasionally, until the butter is melted and the mixture just begins to simmer. (10 minutes)

Recipe View 5 mins Melt and infuse: Pour the hot cream mixture over the chopped chocolate. Let it sit for a minute to soften the chocolate, then gently stir until the chocolate is completely melted and the ganache is smooth and glossy. Stir in the chocolate cake crumbs and dark rum until well combined. (5 minutes)

Recipe View 2 hrs Chill and firm: Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, until the ganache is firm enough to roll. (120 minutes)

Recipe View 15 mins Shape and coat: Once the ganache is firm, use a teaspoon or small cookie scoop to scoop out portions. Roll each portion between your palms to form a smooth ball. (15 minutes)

Recipe View 10 mins Coat with sprinkles: Place the chocolate sprinkles in a shallow dish. Roll each truffle in the sprinkles, pressing gently to ensure they adhere. (10 minutes)

Recipe View 30 mins Set and serve: Place the coated truffles on the prepared baking sheet. Refrigerate for at least 30 minutes to allow the coating to set. Serve in small paper cups or arrange on a platter. (30 minutes)