3/4 c. hazel nuts, walnuts or pecans
6 sq. (1 oz. size) semi-sweet chocolate
1/3 c. heavy cream
1 1/3 c. confectioners' sugar
2 tbsp. rum
1 egg white
Chocolate sprinkles

1. Grind nuts in a blender processor or Mouli grater. Line bottom of a 9 x 5 x 3 inch loaf pan with waxed paper.

2. In a small heavy saucepan combine chocolate squares and cream. Warm over low heat just until chocolate is melted. Remove from heat.

3. In medium bowl combine nuts, sugar and egg whites. With wooden spoon stir until combined. Stir in chocolate mixture and rum to combine well.

4. Turn into prepared pan. Refrigerate until firm. Shape into 1 inch round balls, using rounded half teaspoon for each.

5. Roll each in chocolate sprinkles. Place on tray; freezer-wrap and freeze.

6. Fill fluted bonbon cups with frozen chocolates. Arrange in gift box and thaw. Makes about 60 pieces.