1/2 cup heavy cream
12 ounces of semi-sweet chocolate or chocolate morsels
6 ounces of milk chocolate and white chocolate
1/4 cup unsalted butter, cut into pieces and softened
1 tablespoon vanilla extract
2 tablespoons rum
In a saucepan bring cream just to a boil over medium heat. Remove the pan from the heat and add the chocolate morsels or chopped chocolate. Stir the mixture until chocolate is melted completely and mixture is smooth, add the butter, vanilla extract and rum. Chill it in the refrigerator, covered, for 4 hours. or until it is firm. Melt the milk chocolate with the double boiler method. Begin by filling a saucepan with hot water. You want enough water to provide heat, but not so much that the bottom of the chocolate bowl touches the water. Heat the saucepan over low heat until it just begins to simmer, then turn off the stove and place a bowl with chocolate morsels over the water and stir until the chocolate is melted. Alternatively the chocolate can be melted in the microwave, but you need to be careful to not burn it. With an ice cream scoop or teaspoon form equal sized balls out of the mixture and dip the balls in melted chocolate and submerge it slightly. Use a fork to pull the truffel out of the chocolate. Carefully shake and move it several times to remove excess chocolate. Chill the truffles on a baking sheet lined with wax paper for 1 hour or until they are firm. If desired, melt the white chocolate and drizzle it over the chocolate truffels for a decorative look. Briefly return the candy to the refrigerator to set the white chocolate before serving.