Ingredients
8oz (225g) ginger cake - crumbed
1 tbsp cocoa powder
2 tbsp orange marmalade
1 tbsp dark rum
3oz (75g) 70% cocoa, dark chocolate

To roll in:
10oz (275g) grated white chocolate (grate straight from the fridge and then keep in the freezer)

Method
1. Mix all the truffle ingredients together to make a soft squidgy dough. Roll into balls, and then roll in the grated white chocolate.
2. You can also roll in nuts, cocoa or coat in melted chocolate and leave to set on greaseproof paper.