1 cup sugar
3/4 cup chocolate; powdered
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.