For a surprise birthday party, I was in charge of bringing an appetizer, but that didn't stop me from making chocolates as a present!

 
ready to start chopping up the melting chocolate! 
I whipped up some traditional ganache, added some rum, hand rolled the centers, and then dipped them again in dark chocolate and topped them with a few grains of Wilton gold sprinkles.  
 
  
truffle forks, digital thermometer and gold sprinkles 
I put two layers in a deep purple box (28 truffles in each layer!) and tied it with a white satin bow.  Of course, in my hurry to get everything ready in time, I failed to photograph the finished box...

rum ganache centers cooling on my windowsill 


Uniquely shaped (they are hand-rolled after all!) rum truffles