Chocolate Rum Truffles - cooking recipe

Ingredients

8 oz. semi-sweet chocolate
3 egg yolks
1/2 c. unsweetened cocoa powder
1/2 c. butter
3 Tbsp. dark rum

Preparation

Melt chocolate and butter in 2-quart saucepan over medium-low heat.
Add egg yolks and rum.
Beat with wooden spoon or plastic whisk until well blended.
Pour into bowl.
Refrigerate 1 hour or until firm enough to handle.
Shape mixture into 36 (1-inch) balls, about 1 teaspoon each.
Roll in cocoa.
Refrigerate several hours or until serving time.
Makes 3 dozen.