Rum Truffles

⅔ cup heavy cream

8 ounces 60% dark chocolate

2½ tablespoons dark rum

¼ teaspoon fresh lime juice

3 tablespoons unsweetened cocoa powder

1. Heat cream in saucepan on medium heat until steaming. Remove from heat and add dark chocolate, stirring until melted. When mixture cools to room temperature, add rum and lime juice. Refrigerate until firmly chilled.

2. Form 1-inch balls from the chilled mixture using a melon baller, teaspoon, or your hands. Roll in unsweetened cocoa powder.

3. Store in airtight container between layers of waxed paper.

The scent of burnt sugar swirled in the air, its sweetness melting with the darker spice of cacao and cinnamon. Candles flickered, the tiny tongues of flame licking out as the footman set the plate on the dining table.

“Ahhhh.” The gentleman leaned down and inhaled deeply, his fleshy face wreathing in a sybaritic smile. “Why, my dear Catherine, it smells . . . good enough to eat.”

Laughter greeted the bon mot.

“Oh, indeed it is, poppet. I’ve had my chef create it specially for you.” The heavily rouged lady by his side parted her lips, just enough to show a peek of teeth. “And only you.”

“How delicious.” Plumes of pale smoke floated up toward the painted ceiling and slowly dissolved in the shadows. His lazy, lidded gaze slid past the glittering silver candelabra and took in the empty place settings of the other half dozen guests. “And what, may I ask, is it?”

“Chocolate.”

“Chocolate,” he echoed, sounding a little puzzled. “But—”