Rum Truffle Chocolates

For Truffle
200 gms - cooking chocolate
100 ml - whipped cream
25 gms - butter (unsalted)
2 tbs - rum

For Coating
50 gms - white chocolate OR 25 gms cocoa powder

Method
Heat cooking chocolate till soft (don't melt completely)
Heat whipped cream and butter till it boils and mix with chocolate until smooth
Add rum and mix well
Put this truffle filling in an air-tight container and refrigerate till it becomes hard
Now place the cocoa powder on a plate OR melt white chocolate (as per your coating choice)
Remove the truffle filling and make small balls
Roll the balls on the cocoa powder OR dip in white chocolate for the coating
Refrigerate and wrap in foil when set