Treat yourself and your friends with some decadent chocolate rum truffles. These little jewels are a favorite of some friends of mine, especially around the Christmas holidays.
The season isn't officially complete until the rum truffles have been made and enjoyed.
You don't have to save this pleasure for once a year. Make up a batch of these yummy treats today.
Cream butter; blend in egg yolk. Gradually beat in sugar, blending well. Stir in chocolate and rum.
Shape into balls 1/2 to 1 inch. Roll in coconut or sprinkles. Place on waxed paper and chill for several hours. Makes about 24 truffles.
Heat cream in saucepan on medium until steaming. Remove from heat and add 8 oz. dark chocolate, stirring until melted. When mixture cools to room temperature, add rum and lime juice. Refrigerate until firmly chilled.
Melt 16 ounces dark chocolate and shortening together in a double boiler until smooth.
Form 1 inch balls from the chilled mixture using a melon baller, teaspoon, or your hands. Dip in melted chocolate and place on waxed paper covered tray. Top dipped truffles with slivers of lime peel if desired for a really special look. Chill until set.
Store in airtight container between layers of waxed paper.
**Don't forget that any remaining chocolate can be saved in an airtight container and melted again the next time you get a chocolate craving!