PREPARATION:

1. Heat cream, sugar, salt, rum and vanilla in medium saucepan over medium heat until sugar is dissolved and mixture is hot. Remove from heat; add chocolates, stirring until melted (return pan to low heat if necessary). Pour into shallow dish. Cover and refrigerate until just firm, about 1 hour.
2. Shape about half the mixture into 1-1/4-inch balls. Shape remaining mixture into 3/4-inch balls. Roll balls in nuts and sprinkles. Refrigerate truffles until firm, about 1 hour.
3. Cover cone with foil. Starting at bottom of cone, attach larger truffles with toothpicks. Use smaller truffles toward the top of the cone. Refrigerate until serving time.