10 oz bittersweet chocolate
5 oz. whipping cream
2 oz butter
1/2 cup rum
4 oz. cocoa powder

Using a water bath, melt pieces of chocolate in whipping cream, add butter.

After chocolate and butter are melted, let mixture cool down. Once mixture has somewhat hardened, whip it up, slowly adding rum.

Using a pastry bag pipe walnut-sized mounds onto a baking sheet lined with aluminum paper.

Freeze for at least 30 minutes or until firm.

Using your hand, form the truffle into little balls and roll them in the cocoa powder