Christmas Tree Truffles

Heat cream, sugar, salt, rum and vanilla in medium sauce pan over medium heat until sugar is dissolved and mixture is hot. Remove from heat; add chocolates, stirring until melted. (Return pan to low heat if necessary). Pour into shallow dish. Cover and refrigerate until just firm; about 1 hour.

Shape about half of the mixture into 1 1/4 inch balls. Shape the remaining mixture into 3/4 inch balls.

Roll the balls in nuts and sprinkles. Each ball in a different one, (nuts, colored sprinkles, chocolate sprinkles, etc.) Refrigerate truffles until firm, about 1 hour.

Cover a 9-inch tall foam cone with aluminum foil. Starting at the bottom of the cone, attach the larger truffles (alternating the designs) with wooden toothpicks. Use small truffles toward the top of the cone. Refrigerate until serving time.

cook's notes

If your kitchen is very warm, keep portion of the truffle mixture chilled as you shape and roll the balls.