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Ingredients
- 23 cup heavy cream
- 8 ounces 60% dark chocolate
- 2 12 tablespoons dark rum
- 14 teaspoon lime juice
- 3 tablespoons unsweetened cocoa powder
Method
- Heat cream in heavy saucepan on medium heat until steaming.
- Remove from heat and add the dark chocolate, stirring until melted.
- When mixture cools to room temperature, mix in rum and lime juice.
- Refrigerate until chilled.
- Form 1 inch balls using a melon baller, teaspoon or your hands.
- Roll in the unsweetened cocoa powder.
- Store in air-tight container between waxed paper.
