Step 1

Place the chopped chocolate in a glass or ceramic bowl. Heat the cream in a small saucepan over medium-high heat until just boiling. Pour the cream over the chocolate. Stir gently until the chocolate melts and the mixture is smooth.

Step 2

Stir in the rum or brandy. Cover and set aside for 2-3 hours or until firm.

Step 3

Line a baking tray with non-stick baking paper. Roll heaped teaspoonfuls of the chocolate mixture into balls. Place on the lined tray. Cover and place in the fridge for 1 hour or until firm.

Step 4

Melt the chocolate melts following packet directions. Place the coconut on a large plate. Dip 1 truffle into the chocolate, then roll the truffle in the coconut to coat. Place on the lined tray. Repeat with remaining truffles. Set aside until set.