• 8 oz plain chocolate
• 2 egg yolks, medium sized
• 1 oz butter
• 1 Tbsp rum
• 1 Tbsp single cream
• cocoa powder, icing sugar or chopped nuts to decorate

1. (Takes about 1/2 hour to make, 1 hour in fridge, 20 mins to roll, but back in fridge or they melt!)
2. Melt chocolate in a bowl over hot water. Add egg yolks, butter, rum and cream, stirring gently. Remove mixture from heat and stir until a thick smooth paste is formed.
3. Cool slightly (I usually leave it in the fridge for about 1 hour).
4. Once the fixture is fairly firm scoop out spoonfuls and roll into balls, rolling it in one of the above powders. Make each truffle as big as you like. Store in a cool place. I usually put them back in the fridge until ready to eat or they will melt.

My secret ingredient is the fact that I use a make of chocolate called Galaxy (not sure if available in U.S.) instead of cooking chocolate. It gives a much more velvety texture. You can add a little bit more rum to give a stronger flavour, but it does make it harder to form into balls as they tend to flatten out and be too gooey. I find that icing sugar also gives the best flavour out of the decorations, but hey, try your own ideas. You can also substitute the alcohol for any other alcohol as well. Sit and enjoy!!

(Sharon)