Whisk white with powdered sugar, add rum, a part of cocoa or nuts, grated chocolate and minced scones. Stir until homogeneous. Divide the mass into small balls.

Make deepening in each ball and put stuffing, tweak the edges. Cover prepared truffles in the remaining minced nuts and grated chocolate.

To make the stuffing, cream butter with powdered sugar, yolk, mashed through a sieve and rum.