Truffles

Directions

1. 1
   Grind nuts in blender.
2. 2
   Line bottom of 9 x 5 x 3-inch loaf pan with waxed paper.
3. 3
   In heavy saucepan, combine heavy cream and chocolate.
4. 4
   Heat over low heat just until chocolate is melted. Remove from heat.
5. 5
   In medium bowl, combine nuts, powdered sugar and egg white.
6. 6
   Stir with wooden spoon until combined.
7. 7
   Stir in chocolate mixture and rum to combine well.
8. 8
   Turn into loaf pan. Refrigerate until firm.
9. 9
   Cut into 3/4-inch squares; shape in balls.
10. 10
    Roll in chocolate sprinkles.
11. 11
    Store in refrigerator. Yields 60.