5 oz. unsweetened chocolate, chopped
2 1/2 c. confectioners sugar, sifted
1/2 c. unsalted butter, at room temperature
4 tsp. dark rum
Unsweetened cocoa (for rolling truffles in), sifted

Melt chocolate over very low heat in a heavy saucepan. Remove form heat; stir in sugar and butter, a little at a time. Add rum and beat well. Roll into walnut-sized balls (or smaller if you like); place on wax paper to cool completely. Roll in cocoa powder. Serve at room temperature. Makes about 24.