1.Place chocolate, cream and rum in the top of a double saucepan, or in a heatproof bowl, over a saucepan of simmering water and stir occasionally until smooth.
2.Transfer to a bowl and refrigerate for 2-3 hours or until firm enough to roll into balls.
3.Spread cocoa over a shallow tray and roll 2 teaspoonfuls of mixture into small balls with cocoa-dusted hands, then roll in cocoa until well coated.
4.Alternatively you may roll it over roughly chopped almonds
5.Place on a baking-paper lined tray, and refrigerate for at least 1 hour before serving.
-Will keep in an airtight container in refrigerator for up to 1 week.
-Makea about 40