• 300g dark chocolate
  • 100g soft butter
  • 3 tablespoons cocoa + 4 tablespoons for dusting
  • 50g dried apricots
  • 50g California walnut kernels, finely chopped
  • 4 tablespoons rum


  1. Grate chocolate and mix with butter. Add cocoa powder, apricots, walnuts and rum and knead until it forms a sticky dough.
  2. Sprinkle plate with cocoa powder.
  3. For the rum truffle, take one tablespoon of dough between the palms of your hands, coat with cocoa and leave to cool in the refrigerator for at least four hours.