Take the dark Chocolate Bar in a bowl, and add the cream. Put them in the microwave for 30 seconds. remove, and give a brisk stir. If some chocolate is still not melted, then microwave for another 20 seconds and stir.

Now add the icing sugar, and fold well. if using Rum, add that also, and stir everything well. Now put this mixture into the refrigerator for 1 hour. after an hour, the mixture should be scoop able, and you should be able to form a ball. If the Chocolate mixture is still gooey, then put it back in the fridge until it firms up further.

Remove, and using a scoop form Gooseberry sized balls of them. Put them back in the fridge until the Chocolate coating is ready.

To make the Chocolate coating, take the eating chocolate bar in a bowl (Please note that we used unsweetened chocolate bar preciously, and now are using eating chocolate which is sweet). Add the butter, and put them in the microwave for 30 seconds. Remove and stir briskly to form a glossy mixture.

Now get the chocolate balls out of the fridge. Drop one ball at a time into the Chocolate Fudge, and swirl it around with a fork, so as to coat it well. Pick up the coated Chocolate ball and place it on parchment paper. Repeat the process for all the balls. Place the Chocolate truffles in the refrigerator to set for an hour or two. The Chocolate truffles are now ready to indulge. Sprinkle some Cocoa powder over them or some sprinkles, or just enjoy them plain like I do.