Ingredients

Steps

• Heat the cream in a small pan until just before it boils.
• Combine milk and dark chocolate in a large bowl and pour the hot cream over them.
• Stir the mixture until melted and smooth.
• Mix in the butter and rum then chill in the fridge for at least four hours.
• Line a tray with parchment and sift cocoa powder onto two plates.
• Scoop 15g pieces of chocolate mixture and roll into balls using cocoa-dusted hands.
• Coat each ball in the second plate of cocoa powder and place on the tray.
• Chill the truffles for at least 30 minutes before serving.