Coffee-Rum Truffettes

By MJH

Ingredients

• 1 pound bittersweet chocolate, chopped
• 3 tablespoons unsalted butter, thinly sliced
• 2 large egg yolks
• 1 1/2 tablespoons brewed espresso
• 1 tablespoon dark rum

Preparation

Step 1

Melt 1/2 of the chocolate in a double boiler over simmering water.

Off the heat, whisk in the butter, then the egg yolks, espresso and rum; refrigerate until firm, about 1 hour.

Line a baking sheet with wax paper.

Roll rounded teaspoons of the chocolate mixture into balls; place them on the baking sheet.

Refrigerate for 1 hour.

Melt the remaining chocolate in the double boiler.

Remove from the heat and let cool, about 10 minutes.

Using a skewer, spear each truffette, dip it in the chocolate and return it to the baking sheet.

Refrigerate until ready to serve.