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MOCHA RUM TRUFFLES (makes 5 dozen 1 inch candies)
2 cups semi-sweet chocolate chips (see notes)
1/2 cup butter, softened
4 egg yolks
2 tablespoons rum (see notes)
2 teaspoons QUALITY instant coffee
Powdered sugar for rolling
optional FINELY chopped nuts, dehydrated fruits or coconut

• In a double boiler melt chocolate until smooth.
• Remove from heat, but keep chocolate bowl over the hot water.
• Add butter and egg yolks, beating with whisk until smooth.
• Add coconut and/or nuts if using.
• In a separate bowl whisk together the rum and instant coffee.
• Add chocolate mixture to rum mixture, stirring until smooth.
• Add to an ice bath and chill 20-25 minutes until fudge like in consistency (it will be quite thick), but yet smooth and creamy.
• At this point you can either roll it into balls and then roll the balls in the powdered sugar OR you can fill a decorative tipped piping bag with the fudge and pipe into decorative rosettes and then sprinkle with powdered sugar.
• Let candies stand an hour before serving.

NOTES:

• Using all semi-sweet chips makes a deep and rich truffle. If you’d like something a bit lighter try using milk chocolate chips or a half and half combination of chips.
• You can change up the flavor with flavored rums. I like using Malibu which gives you a nice hint of coconut. You can also add some FINELY chopped coconut in the chocolate mixture for some added texture.