Place 16 ounces of chocolate in a large glass bowl.
Heat the cream in a saucepan to 90 to 110℉. Pour the hot cream over the chocolate. Let it sit for a few minutes, begin to whisk.
Whisk until the chocolate is melted and shiny. (If chocolate doesn't melt completely it can be microwaved for 30 seconds at a time or placed over a double boiler until melted.)
Add the rum (or another optional flavoring) and stir until everything is well-combined.
Pour the chocolate onto 9" x 13" baking pan. (Can be lined with parchment or plastic wrap.) Refrigerate for about 60 minutes, until the mixture is thick and "scoopable."
When the mixture is cool enough to hold its shape, scoop small balls of the chocolate onto a baking sheet that's been lined with parchment paper. For perfectly round truffles, quickly roll each one between the palms of your hands. You have to do this quickly, or the chocolate will become too soft.
Cover the truffles with plastic wrap and freeze the rolled balls for about 60 minutes, until they are firm and very cold.
Heat the 23 ounces of chocolate over a double boiler until melted and smooth. See notes for microwave directions.
Remove frozen chocolate centers from the freezer. Drop into melted chocolate one by one. Make sure each one is evenly coated.
Using a fork or chocolate dipping tool, remove and place on parchment paper. Cool completely.
Optional: as you make them, sprinkle each truffle with the decoration of your choice. (chopped nuts, toffee, jimmies, sprinkles, or gold dust)
Alternate Flavors: You can use different flavorings for the centers, but you should use no more than 3 tablespoon of liquid. When using extracts use only ½ tablespoon at the most, some flavorings are stronger than others. LorAnn extracts are very concentrated so you will need less. Test the flavor before adding more extract. Some suggestions:
½ tablespoon of raspberry flavoring + 2 ½ tablespoon raspberry jam
½ tablespoon orange oil + 2 ½ tablespoon orange liqueur like Curaçao
3 tablespoon of really strong espresso
Vegan Adaptable: Use full-fat coconut milk in place of cream.Microwave Directions for Melting Chocolate: Alternatively, microwave chocolate for 30 seconds at a time until thoroughly melted. Reheat if the chocolate starts to get warm. I prefer using the double-boiler method just because it allows the chocolate to stay at a more consistent temperature instead of having to reheat it if you aren't working fast enough.