Method

1. Line a tin approximately 25cm x 15cm with non-stick baking paper.
2. Put the cream and butter into a heavy bottomed saucepan and heat until the mixture is almost boiling.
3. Remove the cream mixture from the heat and pour over the chocolate pieces in a heat proof bowl, making sure that the chocolate melts thoroughly. Once all the chocolate is melted, add the rum and mix together well.
4. Pour the molten truffle mixture into the tin and then place the tin in the fridge for several hours, until the truffle mix is set.
5. To make the chocolate truffles pull or cut off small equally sized pieces and roll them into balls. This is where it gets very messy as the chocolate will soon melt from the heat of your hands,I prefer to use gloves for this bit, if it gets too soft, put in the fridge to let it firm up 
6. Remember to keep them as uniformed as you can 
7. Once the truffles are formed then they are ready to have different coatings applied. Put each of the different coatings onto separate plates and then gently coat the truffles in one of the coatings.
8. If using melted chocolate it’s better to keep it in a small bowl, dip the truffle into the melted chocolate and then place on non-stick baking paper to set. You will find it easiest to lay the truffle on a fork for dipping rather than use your fingers. If the chocolate is too shallow then it will be difficult to dip the truffle in and if it is too hot then the truffle will start to melt, so you need to make sure that the temperature is cool enough to keep the truffle in shape, and warm enough to still be molten enough to coat the truffle