7 oz. bitter-sweet chocolate, cut into pieces
1/2 c. whipping cream
2 tbsp. butter
3/4 c. sifted 10x sugar
2 egg yolks
2 tbsp. dark rum

Combine chocolate cream, and butter in top of double boiler over simmering water. Add sugar and yolks. Whisk until smooth. Remove from heat. Add rum. Refrigerate in flat glass dish until it can be rolled into balls, about 2 hours. Roll in nuts or cocoa.