• Dark Chocolate 5 1/2 ounces
• Pat of butter Small
• Rum 2 tbsp
• Shredded coconut 1/2 cup
• Cake crumbs 2 cups
• Confectioners Sugar 6 tbsp
• Unsweetened cocoa 2 tbsp

Break the chocolate into pieces and melt with the butter in a double boiler.

Remove the melted chocolate from the heat and beat in the rum.

Stir in the shredded coconut, cake crumbs and 4 tablespoons of the confectioners'''' sugar.

Beat until well combined. Add a little extra rum if the mixture is too stiff.

Roll the mixture into small, evenly sized balls and place them on a sheet of baking parchment. Chill in the refrigerator until firm.

Sift the remaining confectioners sugar onto a large plate.

Sift the unsweetened cocoa onto another plate.

Roll half of the truffles in the confectioners'''' sugar until coated, and roll the remaining truffles in the unsweetened cocoa.

Place the truffles in paper candy cases and chill in the refrigerator until required.

by Pak101.com (few years ago!) / 1225 views