25 - 30 truffles
Slowly boil down wine, sugar, orange peel, vanilla pulp and the spice mixture in an open saucepan and boil at medium heat until reduced to 100 ml. Then filter the mulled wine through a fine sieve and pour back into the saucepan.
Chop the chocolate finely, stir into the reduced mulled wine together with butter and rum and allow to melt. Transfer the mix to a bowl and leave to cool for about 4 hours.
Shape the now firm mix into small balls with your hands and either roll in cocoa or powder with edible gold dust.