Rum-Soaked Chocolate Truffles

RUM-SOAKED CHOCOLATE TRUFFLES - 12 to 18 large or 40 to 50 small truffles

7 ounces semi-sweet ir bittersweet chocolate
1 ounce (square) unsweetened chocolate
1/4 cup dark rum
2 tablespoons strong-brewed (liquid) coffee
½ cup unsalted butter or margarine, cut in 1-inch pieces
3/4 to 1 cup gingersnap cookie crumbs
½ cup sifted unsweetened cocoa or as needed
1/4 cup instant coffee powder or crystals or as needed

Break chocolate into small pieces. In the top of a double boiler, combine chocolate, rum, and liquid coffee. Cover and place over the bottom of the double boiler containing boiling water. Remove double boiler from heat. When chocolate has melted, beat in butter, a small amount at a time. Add gingersnap crumbs, mixing well. Cover and chill mixture several hours in the refrigerator.

Combine cocoa and instant coffee powder or crystals; spread mixture on a sheet of wax paper or a large plate. With a tablespoon or teaspoon, shape chilled chocolate mixture into rough-shaped balls. Roll each ball in cocoa/coffee mixture, coating each well. Place each truffle in a foil or paper candy cup and refrigerate until ready to serve. Truffles may be stored in an airtight container in the refrigerator for several weeks.

Variations: Omit rum and use 1/4 cup brandy or cognac or bourbon or Creme de Cocoa.

Add ½ cup finely chopped English walnuts or pecans to truffle mixture with gingersnap crumbs.