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1
Put the chocolate in a bowl.
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2
In a small saucepan or microwave, heat the cream to a boil.
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3
Pour the cream over the chocolate and shake the bowl gently to settle the cream.
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4
Cover with a plate or lid and set aside until the chocolate melts, about 5 minutes.
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5
Whisk the mixture until smooth and shiny.
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6
Stir in the rum or other flavoring.
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7
Cover the surface of the chocolate with plastic wrap.
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8
Set aside in a cool place until the chocolate firms up, about 2 hours.
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9
(To speed this up set the bowl of chocolate over another bowl of ice and stir until the desired consistency.)
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10
Line a baking sheet with waxed or parchment paper.
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11
Use 2 spoons to drop small mounds/balls of chocolate, about 1/2 to 1-inch high on the paper (depending on the size you want).
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12
Then chill your hands under a faucet of running cold water or by using an ice bath.
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13
Roll each chocolate mound between your open palms to make smooth round balls.
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14
Pour the cocoa or coating of choice into a cake pan or on a plate.
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15
Roll the truffles in the coating or use a clean spoon to pour the coating on the truffles.
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16
Repeat with all the truffles.
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17
Refrigerate until ready to serve.
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18
To serve, scoop the truffles out of the cocoa with a fork or a slotted spoon.
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19
Put the truffles in small candy cups and serve now or refrigerate until ready to serve.
