ACTIVE TIME: 40 MIN
TOTAL TIME: 1 HR 50 MIN
ABOUT 36 TRUFFETTES

===Description===
Jacques Pépin flavors truffles with many ingredients, but he is especially fond of the coffee-rum combination in this recipe.

==ingredients==

  * 1 pound bittersweet chocolate, chopped
  * 3 tablespoons unsalted butter, thinly sliced
  * 2 large egg yolks
  * 1 1/2 tablespoons brewed espresso
  * 1 tablespoon dark rum

==directions==

  - Melt 1/2 of the chocolate in a double boiler over simmering water. Off the heat, whisk in the butter, then the egg yolks, espresso and rum; refrigerate until firm, about 1 hour.
  - Line a baking sheet with wax paper. Roll rounded teaspoons of the chocolate mixture into balls; place them on the baking sheet. Refrigerate for 1 hour.
  - Melt the remaining chocolate in the double boiler. Remove from the heat and let cool, about 10 minutes. Using a skewer, spear each truffette, dip it in the chocolate and return it to the baking sheet. Refrigerate until ready to serve.

===MAKE AHEAD===
The truffettes can be frozen for up to 2 months.

====Tags====
Food and Wine December 2007 FW