Chocolate Rum Truffles

1. 1

   Coarsely chop 12 ounces of chocolate; set aside. In a saucepan, heat cream over low heat until bubbles form around sides of the pan. Remove from the heat; add chopped chocolate, stirring until melted and smooth.

2. 2

   Cool to room temperature. Stir in butter and extract. Cover tightly and refrigerate for at least 6 hours or until firm.

3. 3

   Grate remaining chocolate; place in a shallow dish. Add nuts; set aside. Shape tablespoonfuls of chilled chocolate mixture into balls. Place on waxed paper-lined

4. 4

   . (If truffles are soft, refrigerate until easy to handle.) Roll truffles in chocolate-nut mixture. Store in an airtight container in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.