Place the whipped cream, sugar & the butter in one small casserole and let it boil.

Add the chocolate, butter and the rum and mix them together with a whisk until the chocolate melts and mixture becomes smooth.

Place the mixture in one baking tin with baking pepper, cover with cling film and leave it in refrigerator for 3 hours until the mixture gets cold.

Cut the chocolate in small squares and place them in the granulated Coconut.

Serve the truffles and topped them with granulated coconut in the plate.

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