Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: line a sheet pan with aluminum foil or parchment paper. place chopped chocolate in a heatproof bowl. in a saucepan, combine cream and butter. place over low heat, and bring to a boil. pour over chocolate, and stir until chocolate is melted and smooth. stir in cake crumbs and rum. set aside until firm, but not hard. roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles. place on the prepared tray. refrigerate 30 minutes or until firm. serve in small paper cups.

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.