- Combine the cream with honey and bring to a boil; pour over chocolate, add butter, rum and mash with a blender. Then add the prunes and mix the ganache by hand.
* You better soak the prunes in rum for 4-5 hours.
- Cover with cling film in contact. Leave the ganache overnight to crystallize and roll the truffles for 18-20g (0.70 oz).
- Dip them in milk chocolate and roll in cocoa or waffle crumbs.
Store such sweets for no more than 2 weeks at 61F.