How to make
Pour the cream into a small sauce pan and bring to a boil. Set aside and add 7 oz (200 g) of the dark chocolate crushed into small pieces. Once the chocolate has melted add the rum and stir.
Grease a baking tray and dust with cocoa powder. Scoop the chocolate mix with a spoon and make small truffles with the help of one more spoon. Arrange the truffles into the tray.
Refrigerate for two hours. Melt the remaining chocolate in a bain marie. Cool slightly and dip each truffle into the melted chocolate. Chill for one more hour and serve.
Enjoy!
