#25. Dark Rum-Espresso Truffles

Yes, I know, they're not cookies.. but it's Christmas, and these are sinfully festive, something delicious for the adults. Very simple, really.

1lb semi-sweet chocolate
3T salted butter
2 large egg yolks
1 1/2T brewed espresso
4T dark rum
Fleur de sel (for decoration)

Melt half of the chocolate in a double boiler. When melted, take it off the heat, whisk in butter, then the egg yolks, espresso and the rum. Refrigerate in a bowl till firm, about 1 hour, or 30 minutes in the freezer.

Line a baking sheet with parchment paper, and with a teaspoon scoop little balls onto the baking sheet, roll them in your hands if they need to look prettier. Chill in the freezer for 10 minutes.

Melt the other half of the chocolate in a double boiler, remove from the heat and cool a little. Take out the balls and with a small offset spatula scrape under a ball and dip it into the melted chocolate, shake off the excess chocolate, slide it on the baking sheet and sprinkle a little fleur de sel on top. Repeat until finished, then chill to set for about 15 minutes. With the offset spatula loosen the chocolates and serve. Keep them chilled until ready to serve.