|Icing sugar||5 1⁄2 Ounce|
|Ground hazelnuts||4 Ounce|
|Whipping cream||4 Tablespoon|
|Plain chocolate||12 Ounce|
|Chocolate vermicelli||1 Cup (16 tbs)|
Sift icing sugar into bowl, mix with hazelnuts.
Stir in just enough egg-white to make a firm paste; add cream.
Chop chocolate, place in top of double saucepan, stir over hot water until melted.
Blend into hazelnut mixture, stirring with wooden spoon; add rum.
Turn mixture into shallow tin lined with greased greaseproof paper; refrigerate until set.
When firm, cut into small squares, then roll into balls between palms of hands; roll in chocolate vermicelli.