• 250 g (8 oz) semi-sweet chocolate, chopped
• 100 ml (2/5 cup) cream 35% m.f.
• 30 ml (2 tbsp) unsalted butter
• 15 ml (1 tbsp) rum
• 125 ml (1/2 cup) ginger cookies, crushed
• 45 ml (3 tbsp) cocoa powder

1. Place chopped chocolate in a bowl and set aside. Heat cream and butter in a small saucepan. As soon as the first bubbles appear, remove from heat and pour over chocolate. Let rest for 2 minutes, add rum and mix until chocolate has melted. Divide chocolate preparation in two, then add 60 ml (1/4 cup) of cookie crumbs in one half of the preparation and mix well. Refrigerate both chocolate preparations until set yet still supple, about 90 minutes.
2. Place cocoa powder in a small bowl. When cookie crumb and chocolate mixture has reached the desired consistency, drop one tablespoon full of mixture into cocoa powder and roll in hands to form ball. Work quickly to avoid melting the chocolate. Repeat the process with the pure chocolate mixture and roll in remaining ginger cookie crumb mix. Refrigerate until ready to serve.
3. Serve three truffles per person or offer as a gift in a pretty tin box or wrap with coloured plastic wrap.

Serves: 30 - 36 truffles
Time: hands-on: 15 min + 90 min cooling
cooking: 3-5 min
total prep: 20 min + cooling