Directions
**Recipe creates roughly a dozen Dark Chocolate and Spiced Rum Truffles**
1. Place chocolate in a bowl.
2. Place the cream and butter in a small pot; bring to a boil.
3. Quickly remove from heat.
4. When the cream just begins to boil, pour it over the chocolate and stir until all the chocolate has melted.
5. Add the rum and continue to stir.
6. Cover the bowl with plastic wrap and refrigerate for six hours.
7. Scoop out the chocolate, one rounded tablespoon at a time.
8. Roll the chocolate into balls and place on a wax paper-lined baking sheet.
9. Refrigerate for one hour.
10. Roll truffles in unsweetened cocoa powder.