Recipe Ingredients:

• 6 oz. plain chocolate
• 2 tblsp. dark rum
• 4 fl. oz. double cream
• Cocoa powder or icing sugar for dusting.

Method:
Break the chocolate in small pieces. Heat the cream in a pan, bring slowly to a boil. Remove from heat add the chocolate, stirring until melted. Add the rum and leave mixture to cool for 30 mins. Whisk the mixture until it holds its shape then chill until firm enough to handle. Dust hands with icing sugar or cocoa powder and shape into small balls. Roll in icing sugar/cocoa powder and chill. Truffles will keep for 3 days in fridge..