Put the dry biscuits in the bowl, pulverize: 10 sec. speed 9 and set aside.
Now put the chocolate in pieces in the bowl, powder it: 10 sec. speed 10.
Add sugar and butter, melt: 3 min. 70° speed 2.
At this point, pour in the rum and the crushed cookies, mix: 20 sec. Spatula speed 3.
Place the mixture in a bowl to keep in the fridge for at least 30 minutes.
After the time has passed, form balls, with the help of a teaspoon, pass them in cocoa powder or coconut flour and place them in mini truffles cups.
They are ready to be served, or put them back in the fridge... Bon Appetit!