Spicy Chocolate Truffles

• 1 1/2 cups dark chocolate
• 11/16 cup heavy cream
• 1 tablespoon butter
• fleur de sel
• 2 tablespoons rum
• cocoa Bittersweet, powdered
• ground nutmeg
• ground ginger
• ground black pepper

1. Heat the heavy cream to almost boiling.
2. Break up the chocolate into small pieces and place it in a bowl.
3. Pour the heavy cream over the chocolate and let it stand for a few minutes so that it will begin melting the chocolate, then stir the mixture until the chocolate has melted completely.
4. Incorporate the butter, a pinch of salt, and the rum and stir well to combine.
5. Refrigerate the mixture for 3 hours.
6. Remove the ganache, which is now solid, from the refrigerator, take small spoonfuls of ganache and roll in your hands quickly.
7. Place the balls on a baking sheet lined with wax paper and refrigerate them for 3 hours or freeze them for at least 30 minutes.
8. Roll the balls in a mixture of powdered cocoa and a pinch each of nutmeg, ginger, and black pepper.
9. Place the coated truffles in small muffin liners or in an airtight container.
10. Refrigerate the truffles until they are to be served.

dark chocolate, heavy cream, butter, fleur de sel, rum, cocoa bittersweet, ground nutmeg, ground ginger, ground black pepper

Taken from www.yummly.com/recipe/Spicy-Chocolate-Truffles-632336 (may not work)