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1. Pour the cream into a saucepan and gently warm.
2. Break the chocolate into pieces then add to the cream with the rum. Stir gently until the chocolate begins to melt then remove from the heat. Stir to combine then put into the fridge to cool.
3. Scoop out a dessertspoon of the truffle mixture. Place half a teaspoon of the chestnut puree into the centre then roll to form a truffle shape. Repeat until the mixture is finished.
4. Dust with the cocoa and chill before serving.

Makes 20