Rum Truffles - cooking recipe

Ingredients

8 oz. plain dessert chocolate, broken into pieces
2 Tbsp. cold unsweetened strong coffee
3 Tbsp. double cream
2 Tbsp. dark rum or brandy
3/4 oz. cocoa powder for coating

Preparation

Put the chocolate into a large heatproof bowl.
Add the coffee and cream.
Set the bowl over a pan of barely simmering water and leave until the chocolate has melted.
Stir the mixture occasionally.
Remove the bowl from the pan.
Using hand-held electric whisk, whisk the chocolate mixture for 10 to 15 minutes, until thick enough to stand in soft peaks.
Add the rum and whisk for a further 2 to 3 minutes.
Using a rubber spatula, scrape the mixture into a small bowl.
Cover and refrigerate for about 1 1/2 hours or until firm but not solid.
Chill a baking tray.
Sift the cocoa over the chilled baking tray.
If the chocolate mixture is very stiff, work it with a wooden spoon until just softened.
Drop teaspoonfuls of the mixture onto the cocoa.
Lightly coat your fingertips, by pressing them into the cocoa.
Shape each heap into a ball between your fingertips, then roll in the cocoa until evenly coated and place in a petit fours paper case.
Continue making truffles in this way until all the mixture is used.
Chill for about 5 minutes to firm.
Pack in a pretty box with waxed paper between layers to prevent sticking.