I had a friend, who made rum balls every Christmas. Sadly, her candle burned out much too soon. So dear friends, share the love while you can. We are all on our way to dust and light.
10 ounces bittersweet quality Chocolate Chips (I love Ghirardelli 60%)
3 Tbsps. Unsalted butter
1/2 cup Whipping Cream
1 Tbsp. Corn Syrup
1/4 cup Rum or Ginger Brandy
1/2 cup Cocoa Powder for coating
(1 Tbsp. Ground Ginger for Ginger Brandy Truffles) OR (1 Tbsp. Saigon Cinnamon for the Rum Truffles)
Put chocolate, butter, cream, and corn syrup in a pot. Heat over low and stir as it melts. Remove from heat and mix in ginger brandy or rum. Pour the mixture into a shallow bowl and refrigerate for 1 hour.
Using a small spoon or a melon baller, roll the chilled chocolate into balls. Mix the cocoa powder with either the ground ginger or cinnamon, depending on your truffle flavor. Roll each truffle in the coating and repeat. Put back into the fridge to set.
If you can take the truffles out a half hour before serving, chocolate is best at room temperature! Naughtiness awaits!