- 8¾ oz Dark Chocolate
- 3 Egg Yolks
- ¼ lb Butter, unsalted
- 2 tbs Rum
- 1 Rum Essence
- 65 g Confectioners Sugar
- 70 g Cocoa Powder
Lightly beat the egg yolks.
In a double boiler melt the chocolate with the rum. Remove from the heat.
Add yolks one at a time beating in between, then add the butter and sugar and whisk together thoroughly.
Roll into small balls then coat with cocoa powder.
Can also be coated with nuts or coconut.
Tip: If the mixture is too soft to work with – stir in more Confectioners Sugar.