1 cup cream
1 cup dark chocolate callets
1 tsp vanilla extract
2 tbsp rum flavouring
2 cups milk chocolate callets
Finely chopped nuts
Melt chocolate over a double boiler. Take off heat.
Bring cream to a low simmer.
Add cream, rum and vanilla to the melted chocolate and stir in.
Pour the ganache into a tray and allow to set.
Temper the milk chocolate.
Using a teaspoon, create a small ball by rolling the ganache with the palms of your hands, and then dip it into the tempered chocolate.
To finish, roll the truffles in finely chopped nuts.