½ pound imported dark bittersweet chocolate
3 tablespoons unsalted butter or margarine
2 egg yolks
2 tablespoons coffee
2 tablespoons rum
Melt the chocolate with the butter or margarine in a double boiler. While hot, but with the heat off, add the egg yolks, coffee, and rum. Stir constantly until the mixture cools down.
Let sit for 2 to 3 hours in the refrigerator.
When firm, roll into small balls the size of a large marble and then dip in cocoa powder.
Refrigerate, covered, on to two days before serving.
Yield : about 2 dozen truffles (D) or (P)