½ C (4 oz) Heavy Cream
8 oz Semisweet Chocolate, chopped
2 TB Great River Maple Cream
1 ½ TB Dark Rum
½ C Unsweetened Cocoa Powder
Optional: 6 oz of Fresh Raspberries
1. Bring cream to a boil in a medium saucepan. Remove from heat and add chocolate, wait one min. Whisk until melted. Add maple cream and dark rum and whisk together. Pour into bowl and refrigerate until firm. Around 5 hours.
2. With 1 inch ice cream scoop the truffle mixture into balls and place on parchment paper. Occasionally dipping scoop into glass of hot water.
3. Put cocoa powder in a bowl. Pick up each truffle and roll between your palms to round it and smooth the surface, drop into the bowl of cocoa transfer to plate.
4. Refrigerate until serving. We recommend serving with raspberries but they are delicious on there own too.