Melt chocolate in a double boiler (for me this was a glass bowl on top of a sauce
pan with simmering water) and submerge each truffle in the chocolate, using a spoon to scoop out each truffle and tapping the spoon side of the dish to get off any excess chocolate.
Make the dressing: If your coconut oil is solid, place a heatproof bowl over a small
saucepan with simmering water (a make - shift double boiler), when the oil has melted, remove from heat.
Place the bowl over the
pot with simmering water and whisk the mixture until it thickens, it takes about 8 - 10 minutes.
• return bowl to the saucepan
with the simmering water and stir until the mixture is shiny and warm, to the touch, about 130 * (I like to use a candy thermometer).
To make the frosting, add the egg whites, erythritol, and cream of tartar in a heat proof bowl set over a saucepan
with simmering water.
Combine the chocolate, butter, rum in a heatproof bowl and set over a pan
with simmering water.
Because I wanted the cookies to look good in the photos, I tempered the chocolate by melting 100 grams of chocolate it in a glass bowl over a saucepan
with simmering water.
Melt the chocolate and butter in a large heatproof bowl over a saucepan half - filled
with simmering water (make sure bowl doesn't touch water), stirring regularly.
Heat the double boiler or put a glass bowl over a saucepan
with simmering water.
Place the bowl on top of a pot
with simmering water (make sure the bowl does not touch the water) and stir until the chocolate has melted.