Coffee-Rum Truffettes

• 1 pound bittersweet chocolate, chopped
• 3 tablespoons unsalted butter, thinly sliced
• 2 large egg yolks
• 1 1/2 tablespoons brewed espresso
• 1 tablespoon dark rum

1. Melt 1/2 of the chocolate in a double boiler over simmering water.
2. Off the heat, whisk in the butter, then the egg yolks, espresso and rum; refrigerate until firm, about 1 hour.
3. Line a baking sheet with wax paper.
4. Roll rounded teaspoons of the chocolate mixture into balls; place them on the baking sheet.
5. Refrigerate for 1 hour.
6. Melt the remaining chocolate in the double boiler.
7. Remove from the heat and let cool, about 10 minutes.
8. Using a skewer, spear each truffette, dip it in the chocolate and return it to the baking sheet.
9. Refrigerate until ready to serve.

bittersweet chocolate, unsalted butter, egg yolks, espresso, dark rum

Taken from www.foodandwine.com/recipes/coffee-rum-truffettes (may not work)