Chocolate truffles with rum

We sort chocolate into small pieces. On low heat, heat the cream - heated Ingredients:

• Chocolate - 280 Grams
• Cream - 80 milliliters
• Vanilla essence - 1 Art. a spoon
• Rum dark - 2 Art. spoons
• Cocoa powder - - To taste
• Pistachios - - To taste

Instructions

We sort chocolate into small pieces. On a slow heat, heat the cream - heated, but in any case not boiling, as soon as the surface appear bubbles - immediately removed from the fire. With warm cream pour pieces of chocolate. Stirring. If the chocolate still does not want to melt - put the bowl in a water bath or just on a pot of boiling water. Stir the mixture with a spoon until the chocolate is completely melted. Then add the vanilla essence to the mixture, mix again well. Add the rum, mix again well. Ideally, a smooth mass is placed in the refrigerator to cool it a little. From a slightly frozen mass, we form beautiful balls. We put balls in the fridge for another 20 minutes. Then we roll them in cocoa powder. If desired, some of the sweets can be wrapped in large milled pistachios. Actually, chocolate truffles are ready! Keep in the refrigerator can up to 2-3 days, but I doubt very much that they will last so long :)

Servings: 8-9