Chocolate Truffles

(makes about 1lb)

4 oz plain chocolate
10 oz icing sugar, sifted
2 oz unsalted butter, softened
2 teaspoons rum
chocolate vermicelli

Melt chocolate in a heatproof bowl over a pan of simmering water, or in a microwave.
Gradually add icing sugar and softened butter, whisk until smooth.
Add rum and mix.
Form into small balls and roll in chocolate vermicelli.
Place in paper cases and leave to harden for 4-5 hours.

To make these even yummier, try substituting coffee liqueur for the rum.