These rich, oh-so-creamy chocolate rum truffles are laughably easy to make and absolutely melt in your mouth.
They’re perfect for gifting around the holidays or just treating yourself - because, why not?
Decorate them however you like - coat them in chocolate, roll them in cocoa powder or get creative with your own toppings.
So simple, so delicious and effortlessly impressive!
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For more easy recipes that can be made into gifts for loved ones, have a look at these date balls, chocolate-covered coffee beans, easy coconut ice, jam crumble bars or these date squares.
What's to love about this recipe
- Made with just 5 simple ingredients.
- Perfect for holiday gifts or special occasions.
- Budget-friendly compared to store-bought truffles.
- Easy and quick to make - no fancy equipment needed.
- Customise the rum to suit your taste.
- Naturally gluten-free.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full recipe and list of ingredients.
Chocolate
We use a mix of half milk chocolate and half dark chocolate for the perfect balance - just the right hint of bitterness from the dark chocolate paired with the creamy mildness of milk chocolate.
Feel free to adjust the ratio to suit your taste!
You don’t need to splurge on expensive chocolate but avoid baking chocolate or chocolate chips as they don’t melt as smoothly and can affect the texture.
Good-quality eating chocolate gives the best result.
Butter
Opt for real butter with a fat content of 80% or higher. We've tried both salted and unsalted butter and the taste difference is minimal, you can use either.
Double cream (heavy cream)
Using full-fat double cream gives the truffles a rich, creamy texture.
Avoid using lighter creams if you can. They won’t give the same smooth, indulgent result.
Dark rum
Dark rum has a stronger, bolder flavour than light rum, which makes it a great match for the rich cream and butter in these chocolate truffles.
Feel free to adjust the amount to suit your taste!
If you prefer a different flavour, whisky works really well as an alternative too.
Optional ginger variation
You can add about a tablespoon of finely chopped stem ginger to the mixture, inspired by the flavours of a Dark and Stormy cocktail.
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How to make rum truffles: Step-by-step
1. Chop the chocolate and butter into smaller pieces and place them in a heatproof bowl.
2. Add the cream to a small saucepan and heat gently until small bubbles appear around the edges and the cream is heated through. Do not let it boil.
3. Quickly pour the hot cream over the chopped chocolate and butter.
4. Stir the cream into the chocolate and butter until fully melted and smooth. It will take a minute or two and the more you mix, the shinier it will become.
5. Add the rum and mix until fully combined. Start with two tablespoons, have a taste and add another tablespoon if you prefer a stronger flavour.
6. Cover the bowl with cling film and place it in the fridge for at least 4 hours, or overnight. The mixture will firm up like a thick ganache as it chills.
7. Use a melon baller, a small cookie scoop or two teaspoons to scoop walnut-sized portions of the rum truffle mixture and set them aside on a tray.
If you prefer to be precise, you can weigh each portion - 15g (about 0.5oz) pieces work perfectly for truffles.
8. Place a few tablespoons of cocoa powder in a small bowl for rolling the truffles.
9. Lightly dust your hands with cocoa powder (this step is important) and roll each portion of the truffle into a ball.
Recoat your hands with cocoa powder as needed and avoid handling the mixture for too long to prevent it from melting.
10. Roll each truffle in the cocoa powder for a light coating and place them on a plate. Repeat with the rest of the mixture. You should get around 30-40 truffles, depending on their size.
11. Place the truffles back in the fridge for about 30 minutes to chill before serving.
Enjoy with a mug of extra thick hot chocolate!
Top Tips
- The smaller you chop the chocolate and butter, the easier it will melt into the cream.
- If the truffle mixture melts in your hands, rinse your hands with cold water, re-dust your hands with cocoa powder and repeat as needed.
- Don’t roll the truffles in cocoa powder too far ahead, as it can dissolve.
They’re best enjoyed within two hours of rolling.
You can roll them in advance and coat in cocoa powder later.
More decoration ideas
- Coat truffles in melted chocolate.
- Roll in chopped almonds, hazelnuts or pistachios.
- Roll in colourful sprinkles, chocolate vermicelli or edible glitter.
- Drizzle melted chocolate over the truffles.
- Brush with edible gold or silver dust.
- Roll in crushed chocolate cookies or cake crumbs.
Gifting ideas
Gift box: Place truffles in a decorative box, lined with tissue or parchment paper.
Mason jar: Layer truffles in a mason jar, tie it with ribbon and add a gift tag.
Cellophane bags: Package truffles in clear bags, tied with ribbons and a gift tag.
Cupcake liners: Arrange truffles in mini cupcake liners inside a box or tin to keep them separate.
Gift basket: Add truffles to a basket with other treats like cookies or gourmet coffee, using tissue or shredded paper for extra flair.
Storage suggestions
- These truffles will last well outside the fridge for 3-4 days and 2 weeks in the fridge. Store them in a dry, airtight container.
- Be aware that truffles dusted in cocoa powder need to be consumed sooner. They will still keep well, but the cocoa powder will start to draw moisture after a while, making them look less 'dusty'.
FAQ
They don't need to be, no, but they will keep for longer if you do. If it's an exceptionally warm climate where you live, keep them in the fridge.
Recipe
Easy Rum Truffles
Equipment
- 1 small saucepan
- 1 Heatproof bowl
Ingredients
- 140 grams (5oz) milk chocolate, chopped
- 140 grams (5oz) dark chocolate, chopped
- 25 grams (1oz) butter - salted or unsalted
- 240 millilitre (1 US cup) double cream
- 2-3 tablespoons dark rum
- cocoa powder for rolling
Instructions
- Chop the chocolate and butter into smaller pieces and place them in a heatproof bowl.140 grams (5oz) milk chocolate, chopped, 140 grams (5oz) dark chocolate, chopped, 25 grams (1oz) butter
- Add the cream to a small saucepan and heat gently until small bubbles appear around the edges and the cream is heated through. Do not let it boil.240 millilitre (1 US cup) double cream
- Quickly pour the hot cream over the chopped chocolate and butter.
- Stir the cream into the chocolate and butter until fully melted and smooth. It will take a minute or two and the more you mix, the shinier it will become.
- Add the rum and mix until fully combined. Start with two tablespoons, have a taste and add another tablespoon if you prefer a stronger flavour.2-3 tablespoons dark rum
- Cover the bowl with cling film and place it in the fridge for at least 4 hours, or overnight. The mixture will firm up like a thick ganache as it chills.
- Place a few tablespoons of cocoa powder in a small bowl for rolling the truffles.
- Lightly dust your hands with cocoa powder (this step is important) and roll each portion of the truffle into a ball. Re-coat your hands with cocoa powder as needed and avoid handling the mixture for too long to prevent it from melting.
- Roll each truffle in the cocoa powder for a light coating and place them on a plate. Repeat with the rest of the mixture. You should get around 30-40 truffles, depending on their size.cocoa powder for rolling
- Place the truffles back in the fridge for about 30 minutes to chill before serving.
Notes
Top Tips
- The smaller you chop the chocolate and butter, the easier it will melt into the cream.
- If the truffle mixture melts in your hands, rinse your hands with cold water, re-dust your hands with cocoa powder and repeat as needed.
- Don’t roll the truffles in cocoa powder too far ahead, as it can dissolve.
They’re best enjoyed within two hours of rolling.
You can roll them in advance and coat in cocoa powder later.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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