Dark Rum Truffles

Coarsely chop the bittersweet chocolate and pour over the hot cream, let sit briefly, then stir until smooth and fully melted.

Add the ground hazelnuts, cocoa powder and rum to the chocolate-cream mixture and stir everything into a smooth, moldable mass.

Cover the mixture and chill in the refrigerator for about 3 hours to firm up.

Take small portions from the chilled mixture and quickly shape them into balls.

Roll the balls in chocolate shavings (or, if you prefer, in sugar sprinkles) and place them in praline cups.

Store the rum truffles chilled; when well sealed they keep for about 2 weeks.