My sister used to make this every year when we were children, and I can still taste them now. Make plenty-they will be snaffled up very quickly!

Ingredients for the truffles:
2 oz butter
2 oz castor sugar
A few drops of almond essence
3 oz ground almonds
2 teaspoons cocoa, sieved
2 oz cake crumbs, sieved
Rum or sherry

For the coating:
Chocolate vermicelli

Cream the fat and sugar until soft and fluffy. Add the almond essence, ground almonds and cocoa.  Beat thoroughly. Mix in sufficient cake crumbs to form a stiff paste.  Add a few drops of rum or sherry to flavour. Knead the mixture well and roll it into a sausage shape. Cut the sausage into equal-sized pieces and roll each into a ball. Roll each ball in the chocolate vermicelli.