Dark Chocolate Rum Truffles

I am joining in the holiday cheer with rich and dark chocolate truffles!  I found out from joyofbaking.com that they are called truffles as they are supposed to look like the real truffle fungus, so I didn't make mine very round and pretty.  The cocoa powder is also meant to simulate the real 'dirt' that truffles grow in.  I love the richness of truffles..and I think they make good gifts from the kitchen!

Dark Chocolate Rum Truffles (Recipe adapted from joyofbaking.com)
makes 30 small truffles (I made 25)

227g dark chocolate (70% cocoa), cut into small pieces
1/2 cup (120 ml) heavy whipping cream (double cream) (35-40% butterfat)

2 tbsp (28 grams) unsalted butter, cut into small pieces

2 tbsp rum (optional)

Cocoa powder, sifted, for coating truffles

Directions

- Place the chopped chocolate in a medium sized heatproof bowl. Set aside. 

- Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil.

- Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth. (If the chocolate doesn't melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.) 

- If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).

- Place your cocoa powder for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, a small ice cream scoop, a melon baller, or a small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. 

- Cover and place in the refrigerator until firm. 

- Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.