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- In a double boiler heat the chocolate, constantly stirring with a wooden spoon. When the chocolate has melted, add in the butter and slowly stir it into the chocolate as it melts. Continue to stir for another minute till it is well mixed and smooth. Add the Rum and stir till well mixed, then sprinkle in the pulvarized anisette cookies (a little at a time, as sometimes it takes less) till the mix is slightly thickened but still smooth. You want the mix to remain as a thick sauce at this point.
- When you have thoroughly mixed in the anisettes, rest the top of your double boiler in a bucket of ice and WHISK the truffle mix slowly till it has cooled (about 15 min). Don't stop whicking or possibly the butter and rum will separate of the chocolate-anisette. When the sauce is completely cooled it should have a soft but solid consistency that you can then spoon out and form into truffles and coat with chocolate pwdr or possibly confectioners sugar.
