Whip the cream with the butter. Stir in milk chocolate and nougat mixture until melted. Pour in vanilla sugar, flavor with rum. cool and fill into a piping bag. On baking parchment, pipe balls the size of cherries and harden. Allow the white chocolate to melt. Twist truffles into even balls. Dip into the chocolate. Cool.
Tip: Use better chocolate – the better the result will taste!
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