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1
Break the chocolate apart.
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2
Melt it in a bowl over a 50C hot bath.
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3
Heat the heavy cream, mizuame, and instant coffee in a pot.
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4
Turn the heat off when it's just below boiling.
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5
Add the mixture from Step 2 into the bowl from Step 1.
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6
Fold in using a rubber spatula.
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7
Add rum and mix well.
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8
Lay a sheet of plastic wrap in a flat container, and pour in the mixture from Step 3.
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9
Chill in the fridge to harden.
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10
When the chocolate has hardened, chop it up into pieces and roll them into a ball.
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11
Chill them in the fridge for about 1 hour.
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12
Chop up the chocolate marked with a , and melt over a hot bath.
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13
Do not warm it too much, since it will melt the chocolate from Step 5 when coating.
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14
Put each chocolate ball (from Step 5) into the molten chocolate from Step 6.
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15
Roll them around, then place them onto a sheet of oven paper.
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16
Chill in the fridge to harden.
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17
To make a ganache-type truffles, coat the chopped chocolate from Step 5 with powdered cocoa..
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18
Step 2: You can also put the chocolate and heavy cream into a bowl and microwave them to melt.
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19
The chocolate for coating in Step 6 can be melted in the same way by microwaving.
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20
Step 7: If it's too difficult to shape, please trace it with a fork before it hardens completely.
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21
You can also use milk chocolate for the coating.
