Chocolate Truffles

6 oz. semisweet chocolate
3 egg yolks
3 tbsp. butter or margarine
2 tbsp. confectioners' sugar
1 tbsp. rum
1/2 cup semisweet chocolate, finely grated

Melt chocolate in top half of a double boiler set over boiling water. Beat in butter and sugar until sugar dissolves. Remove from heat, and add egg yolks, 1 at a time, beating well between additions. Stir in rum. Turn into a bowl, and cover with waxed paper. Set aside overnight in a cool dry place. Do not chill. Shape into balls 1" diameter and roll in grated chocolate. Roll in grated nuts after grated chocolate. For example, walnuts or almonds. Use brandy or another alcohol based flavoring, such as vanilla extract, orange extract, or almond essence. Makes 12 truffles.