Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: line a baking sheet with foil. place chocolate in a medium bowl. combine cream and butter in a snall pan; stir over low heat until the butter melts and the mixture is just boiling. pour hot cream mixture over the chocolate; stir until chocolate melts and mixture is smooth. stir in cake crumbs and rum; combine well. refrigerate 20 minutes, stirring occasionally or until it is just frim enough to handle. roll heaped teaspoons of mixture into balls. spread chocolate sprinkles on a sheet of wax paper. roll each truffle in sprinkles, then place on prepared baking sheet. refrigerate 30 minutes or until firm. serve in small paper candy cups, if desired.

Target recipe: bring cream to a boil. add rum or cognac and simmer about 5 minutes. add chocolate and melt, stirring continuosly for about 2-3 minutes, then add nuts. blend in well. turn off heat and let cool for 10 minutes, then add sweeteners. mix well. line baking sheet with wax paper. spread chocolate mixture evenly on sheet. cover with foil and put in refrigerator. let set for several hours or overnight. when ready to serve, cut chocolate spread into squares and put in tin container.