Rum Truffles

The finer the chocolate and nuts, the more uniform the mixture will be and the easier it is to shape later.

Add the rum gradually and check the consistency so the mixture does not become too soft.

Make sure bowl and whisk are grease-free; otherwise the egg white will not become stable.

Use a spatula and fold only until no streaks of egg white remain.

If the mixture is still too soft afterwards, chill for another 10–15 minutes.

Moisten or briefly rinse your hands in cold water so the mixture sticks less while forming.

Keep them in an airtight container in the refrigerator to prevent them from absorbing other odors.