Rum Butter Chocolates
Makes 16-20

For the Ganache:
150g 70% cocoa dark chocolate
50g butter
50g good quality white rum
For the Coating:
200g good quality chocolate

1. Break up the 70% chocolate into a bowl with the butter. Place the bowl over a pan of cold water and bring the water to a boil over a medium heat, ensuring that none of the water gets into the melting chocolate.
2.  Once the chocolate and butter are melted, add the rum and stir well until the mixture is smooth and completely mixed.
   Place the bowl in a cool place overnight to solidify.
3.  Once the ganache has cooled completely, roll the mixture into teaspoon-sized balls and place on greaseproof paper on a tray. It is best to keep your hands as cool as you can, and work with the mixture as briefly as possible in order to avoid excessive melting. Chill again before coating.
4. To coat, break up the 200g chocolate and melt in a bowl as before. Working quickly, place each ball of ganache into the chocolate, coat well and place back on the greaseproof paper.

Bailey’s Irish Cream Truffles
Makes 14-16

For the Ganache:
150g white chocolate
100g Bailey’s Irish Cream
For the Coating:
200g good quality dark chocolate

1. Break up the white chocolate into a bowl. Place the bowl over a pan of cold water and bring the water to a boil slowly, ensuring that none of the water gets into the melting chocolate.
2. Once the chocolate is melted, add the Bailey’s Irish Cream and stir well until the mixture is smooth and completely mixed. Place the bowl in the freezer overnight.
3. Once the ganache has set, quickly roll the mixture into teaspoon-sized balls and place on greaseproof paper on a tray. It is best to keep your hands as cool as you can, and work with the mixture as briefly as possible in order to avoid excessive melting. Chill in the freezer again before coating.
4. To coat, break up the 200g chocolate and melt in a bowl as before. Working quickly, place each ball of ganache into the chocolate, coat well and place back on the greaseproof paper.