Allspice Chocolate Truffles
Melt the chocolate and butter in a heatproof bowl placed over a pan of hot water. Remove from the heat, stir in the egg yolks, Allspice and rum. Mix well. Beat until the mixture thickens.
Place in a refrigerator until the mixture has hardened slightly. Shape the mixture into small balls and toss in the vermicelli to coat. Decorate with quartered glacé cherries and place in sweet cases.