1 (8 oz.) box semi-sweet baking chocolate
1/2 c. whipping cream
2 tbsp. firm butter, cut into 4 pieces
1 c. sifted powdered sugar
3 egg yolks
1 1/2 tsp. imitation rum or brandy extract
Unsweetened cocoa
Chopped nuts
Coconut or chocolate sprinkles

In a 1 quart bowl, place chocolate, cream and butter pieces. Cover with waxed paper. Microwave on High for 2 minutes, then beat with a wire whip until well blended. Beat in sugar and egg yolks until mixture is smooth. Microwave, covered on Medium (50%) for 3 minutes (stirring every minute) or until slightly thickened. Beat in rum extract. Pour mixture into 7"x11" baking dish. Refrigerate for 2 hours. Candy mixture should roll easily between 2 fingers without sticking.

To make truffles, roll candy mixture a teaspoon at a time, into balls, then into cocoa, nuts, coconut or sprinkles. Place each truffle on a waxed paper lined baking sheet or in individual paper cups and refrigerate for 1 hour until hardened.