Finely grind the gingerbread and mix with powdered sugar and rum.
Melt the chocolate and butter over a water bath, stir until smooth and add to the gingerbread crumbs.
Knead everything until the dough is uniform and place in the refrigerator for at least 1 hour.
Once it is solid, remove from refrigerator, shape small balls and flip them in powdered sugar.
Store the gingerbread truffles in the refrigerator until needed.