Ingredients
- 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
Preparation:
- Grate chocolate and mix with butter. Add cocoa powder, apricots, walnuts and rum and knead until it forms a sticky dough.
- Sprinkle plate with cocoa powder.
- 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.
