menu search

Prince Regent Rum Truffles



Heat cream in heavy saucepan on medium heat until steaming.
Remove from heat and add the dark chocolate, stirring until melted.
When mixture cools to room temperature, mix in rum and lime juice.
Refrigerate until chilled.
Form 1 inch balls using a melon baller, teaspoon or your hands.
Roll in the unsweetened cocoa powder.
Store in air-tight container between waxed paper.