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(25-30 truffles)

200 g baked EASIS Chocolate Cake (cake mix)
20 g EASIS Dark Belgian Chocolate
4 tbsp. heavy cream
1 ml rum flavor
25 g EASIS Strawberry Jam
50 g almonds – or coconut flour

Heat the heavy cream in a casserole. Take the casserole of the heat and add the dark chocolate. When the chocolate has melted crumble the cake into small pieces and add them to the chocolate mix together with Strawberry Jam. Stir in the truffle mix until it has an even appearance. Make small balls and roll them in the almond- or coconut flour.

Cool down the truffles for at least an hour before serving.
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