Made up this today, simply delicious and simple if you keep stictly to the times.

Rum Truffles
8 oz plain chocolate
2 fl oz double cream
3 oz icing sugar (sieved)
1 tablespoon rum
Vermacelli for coating

Melt chocolate very slowly, stirring occasionaly.
Leave 5 minutes to cool slightly
Stir in the cream
Stir in the icing sugar
Stir in the rum

Put aside for exactly 30 mins, no longer.

Stir gently and taking a good teaspoon roll mix into balls and put on flat tray lined with greaseproof paper and sprinkled well with the vermacelli.
Roll round gently and carefully place balls on a separate tray covered with greasproof. Leave until cold and set properly.
Put into small sweet cases and put in fridge.

Makes about 28 (down to 22 at the moment)

cheers Penny

An update on the above. These were so delicious that I have now made another batch of 48. The first lot I had to ration hubby to one per night as he was making a pig of himself. Now been asked to make some as a pressy for a group of his old collegues who have lunch together once a month. He wonders why he is putting on weight) cheers Penny.