Rum Truffles

• 6 12 ounces dark cooking chocolate, finely chopped
• 14 cup cream
• 1 ounce butter
• 1 23 ounces crumbled chocolate cake
• 2 teaspoons dark rum
• 12 cup chocolate sprinkles

1. Line a baking sheet with foil.
2. Place chocolate in a medium bowl.
3. Combine cream and butter in a snall pan; stir over low heat until the butter melts and the mixture is just boiling.
4. Pour hot cream mixture over the chocolate; stir until chocolate melts and mixture is smooth.
5. Stir in cake crumbs and rum; combine well.
6. Refrigerate 20 minutes, stirring occasionally or until it is just frim enough to handle.
7. Roll heaped teaspoons of mixture into balls.
8. Spread chocolate sprinkles on a sheet of wax paper.
9. Roll each truffle in sprinkles, then place on prepared baking sheet.
10. Refrigerate 30 minutes or until firm.
11. Serve in small paper candy cups, if desired.

chocolate, cream, butter, chocolate cake, dark rum, chocolate sprinkles

Taken from www.food.com/recipe/rum-truffles-189109 (may not work)