Piedmont is known for truffles, which are found near Alba; it is also known for chocolate products including the famous Nutella. No wonder the origin of chocolate truffles is attributed to Torino, the capital of Piedmont. It is also commonly prepared with finely chopped nuts, as a variety.
600g/1lb 5oz bitter chocolate (70%)
250g/8.8oz. heavy cream
¼ cup sugar
1 tsp. vanilla extract
½ cup rum
Break the chocolate into small pieces, place in a pot and melt over low heat.
In another pot, melt the butter then add cream, sugar and vanilla. Stir and heat until it starts simmering. Then remove from heat and combine with the chocolate, whisking until well incorporated. Leave the mixture to cool.
When cooled down, add the rum and whisk again until well combined. Then place in the fridge and let it harden, for about 2 hours.
Place about ½ cup of cocoa powder in a shallow bowl. Then using two teaspoons, dump a walnut size portion of the fudge into the powder, then coat with your hands, forming a ball resembling truffles.
Place each ball in a candy paper cup and arrange on a platter. Chill in the refrigerator for another 2 hours before serving.
Store in an airtight container in the refrigerator for even two weeks.