From Stephanie da Silbva (arielle@taronga.com)

RUM TRUFFLES

3.5 oz cooking chocolate
2 egg yolks
1 oz ground almonds
2 oz butter
7 oz icing sugar
1 oz plain biscuit crumbs

2 tbsp Flavouring  )
Topping            ) see below

Melt chocolate with the butter.  Mix in the egg yolks and then the
remaining ingredients (except topping).  Chill until firm and then form
into small balls and roll in the topping.  Keep in the fridge.

Flavourings: rum, brandy, sheery, orange or coffee liqueur etc.
Toppings: coconut, chocolate strands, chopped nuts, 100s & 1000s etc.

The mixture can be rolled around a glace cherry (perhaps soaked
overnight in your chosen flavouring) or piece of ginger.