1
cup sugar
3/4
cup powdered chocolate
1/2
cup whipping cream
1/4
cup unsalted butter
Put
all ingredients in a solid sauce-pan, mix while bringing slowly to the boil.
Boil
gently. After two minutes you will have a wonderful icing for cakes, and a
sauce for ice cream. After six minutes (or a little longer if you want your
truffles harder) take sauce-pan off heat and allow the mixture to cool
slightly.
At
this point you can add dark rum or any other liqueur if you wish.
Cool
in the refrigerator for about one hour.
Form
into balls about the size of large marbles and roll them in powdered chocolate.
Cool to room
temperature, or chill.