ounces semisweet chocolate, coarsely chopped
tablespoons heavy whipping cream
beaten egg yolk
teaspoons white rum (I used Blue Chair Bay)
pound Wilton dark chocolate-flavored candy melts
Wilton edible silver stars
Combine the semisweet chocolate, butter, and heavy whipping cream in a 2-quart saucepan. Cook over low heat, stirring constantly, until the chocolate is melted and all ingredients are combined (about 10 minutes). Remove from heat. In a small bowl, beat the egg yolk. Gradually add about a third of the hot mixture to the beaten egg yolk. Return the chocolate and egg mixture to saucepan and cook over medium heat, stirring constantly, for about 2 minutes or until the mixture thickens slightly, then remove from the heat. Stir in the rum until incorporated. Transfer the chocolate mixture to a small mixing bowl. Chill for at least 1 hour, stirring every fifteen minutes. When it’s ready, the mixture will be at room temperature. With a mixer, beat the chocolate mixture on medium speed for about 2 minutes (it should be fluff up a bit when done). Return the mixture to the refrigerator and chill for an additional 15 minutes or until a small ball retains its shape. Drop by rounded teaspoons onto a baking sheet lined with parchment paper. Chill for at least 30 minutes (the mixture should be very firm). Quickly shape the mixture into smooth balls by rolling between your hands. Melt the dark chocolate coating according to package directions. Drop the truffles (working one at a time) into the melted coating and move around a bit with a fork to coat each truffle completely. Lift the truffles out and transfer to a parchment paper lined baking sheet. Before the candy coating hardens, sprinkle with the silver stars (or other decorations of your choice).