For the chocolate truffles, melt the chocolate in a bain-marie and stir in the rum. Remove the mixture from the heat and quickly fold in the yolks.
Stir the butter and powdered sugar alternately into the warm chocolate mixture. When a homogeneous cream is formed, place in the refrigerator for at least half an hour.
Shape the hardened mixture into balls and place on wooden sticks for dunking.
For dark truffles, dip the chocolate balls in melted dark chocolate, or dark chocolate coating, for light truffles in milk chocolate, or in white chocolate.
Let the chocolate truffles harden on a stick, or on a wire rack.
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