1. Line a 8 X 4 X 3 inch loaf pan with waxed paper.

2. Combine chocolate, cream, and instant coffee in a medium sized bowl, place over simmering water in a saucepan and stir until chocolate melts and mixture is very smooth.

3. Stir in rum or other flavouring, vanilla and almond extract.

4. Spoon into lined pan and refrigerate for 1 1/2 hours or until firm.

5. Unmold chocolate onto piece of waxed paper on a cutting borad. Peel off covering waxed paper. Using a long sharp knife cut chocolate into 3/4 inch cubes. (Dip knife into hot water and wipe dry between cuts).

6. Refrigerate cubes for 15 minutes.

7. Sift together cocoa powder and sugar into large bowl. Toss chocolate cubes to coat and place on a plate. Store in a single layer in refrigerator, covered with waxed paper for up to 5 days.

high quality baking chocolate for a smooth creamy truffle. * You may use any flavour of liquer that you wish in your truffles. Some ideas include Brandy, Bailey's Irish Cream, Kaluha or Grand Marnier.