|Plain chocolate||6 Ounce (About 175 Gram)|
|Butter||3 Ounce (About 75 Gram)|
|Icing sugar||4 Ounce (About 100 Gram)|
|Digestive biscuits||4 Ounce, crushed (About 100 Gram)|
|Chocolate flavored sugar strands||4 Ounce (About 100 Gram)|
Break the chocolate into pieces and place the pieces in a bowl over a saucepan of hot water.
Add the butter and heat gently, stirring occasionally, until the chocolate and butter have melted.
Sift the icing sugar and stir it into the chocolate mixture, together with the crushed biscuits and rum.
Leave the mixture to cool until it is just firm enough to handle.
Form the mixture into a roll, 5 cm / 2 in in diameter, and coat it with the chocolate sugar strands.
Wrap in cling film and refrigerate the truffle roll until firm, then cut it into 20 even slices.