Mince the chocolate and put in a bowl. Also chop the butter and add.
Put the heavy cream into a small pot and heat just before boiling. Add the minced chocolate all at once.
Quickly mix with a rubber spatula to melt the chocolate and butter (the temperature of the cream should be high enough to melt the chocolate and butter). Add the rum liquor.
Pour into a pan lined in plastic wrap or parchment paper. Refrigerate to harden.
It should be around 1-1.5cm thick.
Once the chocolate has hardened, chop it up. Heat the knife for easy cutting. If you don't heat the knife, you may experience cracks as shown in the upper left of the picture.
Lightly coat with cocoa and it's complete.
I changed the amount of heavy cream from 100ml to 120-150ml. The more cream, the more they melt in your mouth, but this also makes it more difficult to cut.
Wrap them up and gift them...
They're also cute served in a cup.
Story Behind this Recipe
I was aiming for a smooth truffle that will melt in your mouth...
The chocolate melts easier if finely chopped up. It takes a bit of effort, but as you cut the chocolate wipe the knife clean and heat it for a beautiful cut. You can use chocolate other than couverture, but it'll change the way it melts in your mouth.