1 tbsp. instant coffee, powdered
2 tbsp. boiling water
8 oz. semi sweet chocolate, chopped
1/2 c. butter
2 tbsp. dark rum
Powdered sugar or chocolate sprinkles or cocoa powder

In top of double boiler stir coffee and 2 tablespoons boiling water together until dissolved. Add chocolate, stir until smooth. Remove top of double boiler from heat. With a wooden spoon gradually stir butter into the chocolate mixture until smooth and thick. Stir in rum. Pour mixture into medium size bowl.

Refrigerate 2 to 3 hours until firm. Dust your hands with powdered sugar and roll chocolate into walnut size balls. Roll balls in powdered sugar or chocolate sprinkles or cocoa powder. Place in small fluted paper cups and put in airtight container. Refrigerate. Best if made a day or two before serving. Makes about 24 truffles.