The truffles went together super fast last night. Just melt butter and bittersweet chocolate over simmering water until melted. Add egg yolks and rum, I used 10 Cane rum, and whip until shiny and smooth. Now refrigerate; I did, overnight.
My coatings were fun to pick out this morning. I used crushed Skor toffee bars, crushed peanuts, a powdered chocolate for sprinkling on espresso drinks, pearl sugar, and colored sprinkles. I put each truffle in its' own miniature cupcake liner and now I can share with friends and family! Thank you for a great choice this week. Make sure and check out the other SMS bakers to see imaginations at work.
I also made my famous homemade chicken fried steak and gravy, eggs over easy, and toast with blueberry peach jam for breakfast.
I am also working on making a Hot Buttered Rum Cheesecake with dark Appleton Rum, freshly grated nutmeg, cinnamon, and ground cloves. A hot buttered rum sauce will be drizzled over each slice. If all turns out well, I will come back and post the results along with the recipe!