Russian Truffles

Sieve the 4 hard boiled egg yolks into a medium bowl, breaking them into fine crumbs.

Add the raw egg yolk to the sieved hard boiled yolks and mix thoroughly until combined.

Stir in the confectioner's sugar and blanched finely ground almonds until the mixture is well incorporated.

Add the grated chocolate and mix until evenly distributed throughout the mixture.

Melt the butter in a small saucepan over low heat, then stir it into the chocolate-almond mixture.

Pour in the rum gradually, stirring constantly until the mixture reaches a smooth, workable consistency.

Refrigerate the mixture for 15 minutes until it becomes firm enough to shape into balls.

Roll the chilled mixture into small truffle-sized balls between your palms, working quickly to prevent the mixture from becoming too soft.

Arrange the finished truffles on a serving platter or store in an airtight container in a cool place.