These were the closest one could make that was the equivalent to the early Godiva Truffles that sold for upwards of $30.00/pound in the mid 1990s. This was my #1 selling candy for 5 years in a row at $14.00/pound. Very Rich and VERY Good! Chocolate Rum Truffles 4 Oz. good quality chocolate 2 TBS Heavy Whipping Cream 1 TBS good Rum 1-1/4 Cups 10X Powdered Sugar (Sifted after measuring) Additional good Chocolate and good White Chocolate for dipping in. Melt chocolate. In a double boiler, bring heavy whipping cream and Rum to a slight simmer. (Only to the point that it starts bubbling around the edges) Quickly stir in the melted chocolate and powdered sugar until well mixed. Cover the pot and let set for 5 minutes. Stir well, cover and put in fridge for at least 24 hours to "ripen". Do not open or remove cover during this period! Remove from fridge and allow to come to room temperature. Use a small melon baller to form marble sized pieces (balls) and place on a wax paper covered cookie sheet. Place balls into fridge for at least one hour to chill before dipping. Melt chocolate and white chocolate (separately). Remove a few balls at a time from fridge and dip in one of the melted chocolates. Once set, drizzle the opposite chocolate over the coated balls to decorate. Store in an airtight container. NOTE: This recipe can be doubled without any problems.