Chocolate Rum Truffles

Directions

1. 1
   Melt chocolate and butter in 2-quart saucepan over medium-low heat.
2. 2
   Add egg yolks and rum.
3. 3
   Beat with wooden spoon or plastic whisk until well blended.
4. 4
   Pour into bowl.
5. 5
   Refrigerate 1 hour or until firm enough to handle.
6. 6
   Shape mixture into 36 (1-inch) balls, about 1 teaspoon each.
7. 7
   Roll in cocoa.
8. 8
   Refrigerate several hours or until serving time.
9. 9
   Makes 3 dozen.