Truffles with Nuts and Cocoa
Cut dates into small pieces and mix with raisins. Chop almonds. Crumble Amaretti cookies in a freezer bag with a rolling pin, add almonds and amaretti to fruit.
Chop chocolate into small pieces. Melt with butter over a hot water bath. Whisk egg yolks with cream and rum over hot water bath until white and foamy. Add vanilla seeds and cream to egg yolk mixture. Add chocolate mixture and whisk well. Add fruit and nut mixture and let cool. Place onto a lined with parchment paper baking sheet and shape into a roll about 30 cm long (approximately 12 inch) and 3-4 cm thick (approximately 1-1 1/2 inch). Cover tighly with parchment paper and refrigerate for about 3 hours.
Unwrap and cut into about 2 cm (approximately 3/4 inch) pieces. Roll each piece in cocoa and package individually, if desired. Store in a cool and dark place.