Chocolate Rum Truffles

• 1 lb / 455 g good-quality chocolate
• 6 fl oz / 170

Grate or chop the chocolate into a bowl. Put the cream in a saucepan, and bring it just to the boil. Pour it on the chocolate and beat until incorporated. Stir in the rum and chill for 2–3 hours until firm. Scoop small pieces of mixture off with a teaspoon, and roll quickly and lightly into a ball, preferably on a marble slab. Roll in cocoa powder or icing sugar, or dip in the melted chocolate,