Coffee-Rum Truffettes

1. 1

   Melt 1/2 of the chocolate in a double boiler over simmering water.

2. 2

   Off the heat, whisk in the butter, then the egg yolks, espresso and rum; refrigerate until firm, about 1 hour.

3. 3

   Line a baking sheet with wax paper.

4. 4

   Roll rounded teaspoons of the chocolate mixture into balls; place them on the baking sheet.

5. 5

   Refrigerate for 1 hour.

6. 6

   Melt the remaining chocolate in the double boiler.

7. 7

   Remove from the heat and let cool, about 10 minutes.

8. 8

   Using a skewer, spear each truffette, dip it in the chocolate and return it to the baking sheet.

9. 9

   Refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.