8 ounces bittersweet chocolate
1 ounce unsweetened chocolate
1/2 cup whipping cream
1/4 cup unsalted butter
3 tablespoons rum or any flavor liqueur desired
Cocoa powder

NOTE: Rum or liqueur can be omitted if desired.

In a heavy saucepan on low heat, melt chocolates, cream, and butter, stirring occasionally. Remove from heat, and stir in rum or liqueur. Pour into a small bowl; cool. Refrigerate 2 hours, until mixture hardens.

Using a melon baller, quickly form chocolate mixture into 3/4-inch balls. Refrigerate until cold. Roll balls in cocoa powder. Store in an airtight container. The truffles will keep up to 2 weeks in the refrigerator.

Yields about 32 truffles.

Per truffle: 68 cal, 7 g fat, 9 mg cholesterol, 2 g carbohydrates, 1 g fiber, 1 g protein, 3 mg sodium