Dark Chocolate Truffles ( Tartufi al cioccolato fondente)

Belgium chocolate is worldwide famous. Since I live in this country I've started to appreciate specially dark chocolate. Dark chocolate is, when containing a decent % of  cocoa ( for me min. 70%) a very good source of antioxidants, magnesium and it is for sure a very natural antidepressant ; ) Every Christmas I prepare this "Truffles" made with Belgian dark chocolate and Italian Mascarpone cheese. A perfect mix which very well represents me and "MyItalianCuisine" from abroad! They are very easy to make, you just need to keep the chocolate-mascarpone mixture in the fridge before use, just to make it "workable". I have used grated coconut, unsweetened cocoa powder and crushed pistachio for decoration, you can use anything you like. Enjoy!

Makes about 70-80 truffles

400gr Dark Chocolate with a good % of cocoa
200gr Mascarpone cheese
160gr Powdered white sugar
2 Tbs Rum (optional)
3 Tbs Unsweetened Cocoa Powder
3 Tbs Grated dried coconut
3 Tbs Crushed unsalted pistachio nuts

Cut your chocolate bars in small pieces, place it in a mixing bowl and melt it in a microwave or over a hot-water bath. There are a few fundamental guidelines to successfully melting chocolate, you can find them here: http://candy.about.com/od/workingwithchocolate/a/meltchocolate.htm
I always use the microwave:

  To melt 400gr of dark chocolate I proceed as following in my microwave: 2 times 30'' then I mix with a spatula, I repeat this process for 3 times always verifying that the mixture is not getting too warm.

After 3 times 2x30" your chocolate is well melted and shiny but not liquid!Stir well with a spatula. Let it cool.

When chocolate is cool you can add the Mascarpone and the icing sugar. Mix well. If you want, at this point you can add the Rum.

The final mixture should look like in the photo. Place the mixture in the fridge for at least 2 hours.

After 2 hours, take the mixture out of the fridge. With a teaspoon take a small amount of chocolate and form a ball the same size as a walnut.

Roll the truffles in the pistacho or coconut or Cocoa.

Place each decorated truffle in a mini cupcake paper cup.

Your Christmas dark chocolate truffles are ready, you can keep them in the fridge for a couple of days...if you manage to don't eat all... Buon Appetito!