Method

1. Make the burnt butter
   Put the butter in a small saucepan over medium heat.
   Let it melt, then keep cooking, swirling occasionally, until it goes golden-brown and smells nutty.
   Take off the heat and let it cool for a few minutes so it’s hot but not smoking.

2. Prep the chocolate base
   Put the chopped dark chocolate and a pinch of sea salt in a heatproof bowl - Microwave in short bursts, stirring often, until just melted and smooth.

3. Emulsify with burnt butter & rum
   While whisking the melted chocolate, stream in the warm burnt butter in 2–3 additions until glossy and smooth. Whisk in the rum gradually. You’re aiming for a shiny, thick ganache.

4. Add the nuts
   Fold through the roasted macadamias and pine nuts.

5. Chill the mixture 
   Cover the bowl and refrigerate overnight or, until firm enough to scoop but not rock hard.

6. Roll the truffles
   Put the cocoa powder in a shallow bowl.
   Using a teaspoon or small scoop, portion the mixture into 15–20 g pieces.. Roll each ball in cocoa powder to coat.

7. Set & store
   Arrange the coated truffles on a tray or in a container. Chill for at least 30 minutes to firm up. Store in the fridge; bring them out 10–15 minutes before serving so they soften slightly.