Rum Truffles

• 8 oz. plain dessert chocolate, broken into pieces
• 2 Tbsp. cold unsweetened strong coffee
• 3 Tbsp. double cream
• 2 Tbsp. dark rum or brandy
• 3/4 oz. cocoa powder for coating

1. Put the chocolate into a large heatproof bowl.
2. Add the coffee and cream.
3. Set the bowl over a pan of barely simmering water and leave until the chocolate has melted.
4. Stir the mixture occasionally.
5. Remove the bowl from the pan.
6. Using hand-held electric whisk, whisk the chocolate mixture for 10 to 15 minutes, until thick enough to stand in soft peaks.
7. Add the rum and whisk for a further 2 to 3 minutes.
8. Using a rubber spatula, scrape the mixture into a small bowl.
9. Cover and refrigerate for about 1 1/2 hours or until firm but not solid.
10. Chill a baking tray.
11. Sift the cocoa over the chilled baking tray.
12. If the chocolate mixture is very stiff, work it with a wooden spoon until just softened.
13. Drop teaspoonfuls of the mixture onto the cocoa.
14. Lightly coat your fingertips, by pressing them into the cocoa.
15. Shape each heap into a ball between your fingertips, then roll in the cocoa until evenly coated and place in a petit fours paper case.
16. Continue making truffles in this way until all the mixture is used.
17. Chill for about 5 minutes to firm.
18. Pack in a pretty box with waxed paper between layers to prevent sticking.

dessert chocolate, cold, double cream, dark rum, cocoa powder for coating

Taken from www.cookbooks.com/Recipe-Details.aspx?id=232574 (may not work)