Ingredients
Method
1.Break chocolate into a medium heatproof bowl, add milk and butter; stir over a small saucepan of simmering water until smooth (don’t let water touch base of bowl). Stir in rum. Cover bowl with plastic wrap; refrigerate 2 hours.
2.Sift cocoa powder onto a large tray. Roll rounded teaspoons of mixture into balls; roll in cocoa. Place truffles on baking-paper-lined tray. Refrigerate until firm.
If you have one, use a melon baller to scoop perfectly round balls of truffle mixture.
Note
