1) To merge the cream and the chocolate bring to a boil 150 g of fresh cream with half a pod of vanilla, remove it from the heat and let it cool. Chop 200 g of dark chocolate, collect it in a saucepan or in a saucepan with a concave bottom placed on a hot bain-marie, pour over the cream (remove the vanilla) and melt it while stirring.
2) To prepare the cream transfer the mixture into a bowl, add a tablespoon of rum and beat with electric whisk until thick cream that adheres to the whips. Keep it in the refrigerator until it is firm.

3) To form the truffles, spread out on a plentiful tray cocoa, take the cream with a teaspoon and, with the help of another teaspoon, form slightly irregular balls, gradually drop them onto the tray and roll them in the cocoa in order to cover them.