Heat the cream gradually in a pot on the stove, along with the crumbled chocolate and sugar. Stir gently and constantly until the chocolate is completely melted.
Remove from the heat and while stirring continuously, add the beaten in advance egg yolks. Once absorbed, add the butter, ground almonds and drops of rum flavoring as desired. Mix everything nicely and put the mixture in the fridge for about 2 hours.
Then shape balls with wet hands, roll them in cocoa, ground nuts, coconut flakes or crushed biscuits. Store the finished chocolate truffles with almonds in a fridge.