These delicious homemade rum truffles, with a hint of ginger, if you like, are inspired by the famous 'Dark and Stormy' cocktail.
Originating in Bermuda, this drink combines dark rum and ginger beer, garnished with a lime slice. Now, you can enjoy these flavours in the form of delectable truffles!
While these indulgent truffles skip the lime, they embrace the essence of the 'Dark and Stormy' with dark rum and chunks of stem ginger (optional).
Whether coated in chocolate or rolled in cocoa powder, feel free to adorn them as you please!
Here's the twist that sets these rum truffles apart: A higher butter-to-cream ratio than your typical truffle recipe. This results in an exceptionally smooth, velvety texture that simply melts in your mouth.
The added butter ensures the truffle centres firm up beautifully, making them the epitome of homemade chocolate perfection!
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.
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What's to love about this recipe
- Perfect for creating homemade gifts, especially during the festive, holiday season or for marking a special occasion.
- This homemade rum truffle recipe is more budget-friendly than purchasing pre-made truffles from the store.
- Customise the alcohol amount to your preferences.
- Extremely easy and quick to assemble - no equipment needed apart from the microwave.
- These homemade chocolate truffles are 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 milk chocolate but feel free to swap in dark chocolate (for the dark chocolate lover in your life) or even do half and half. Any decent quality chocolate will work - it doesn't need to be couverture.
See our tips below for the best dipping chocolate.
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
Also known as 'heavy cream' in the US. Opting for a high-fat double or heavy cream helps to achieve that luxurious texture we're aiming for.
Dark rum
Dark rum has a bold flavour that won't get lost in the rich cream and butter. Feel free to tweak the amount to suit your rum tastes!
Whisky also serves as an excellent alternative if you prefer its distinctive flavour over rum.
Optional stem ginger
You can usually find stem ginger in small jars in the baking aisle. Stem ginger is ginger that has been peeled, cooked and preserved in a syrup.
Opies is a popular UK brand. Alternatively, you can make your own with this excellent recipe from Tales from the Kitchen Shed.
If stem ginger is unavailable, you can use finely chopped crystallised ginger, also known as candied ginger.
If you prefer truffles without ginger, feel free to omit it. It won't impact the recipe.
Tools needed
- Two heatproof bowls.
- Measuring spoons.
- Spoon or spatula for mixing.
How to make rum truffles: Step-by-step
- Chop the chocolate into smaller pieces.
- To melt the chocolate, you have two options.
Use a heat-proof bowl in the microwave, heating it in 30-second intervals and stirring in between until fully melted.
Alternatively, you can use a metal or glass bowl placed on top of a pot of simmering water on the stove, making sure the bottom of the bowl doesn't touch the water or use a double boiler Stir the chocolate until it's completely melted.
- To melt the butter, use a heatproof bowl in the microwave until it turns to liquid.
Alternatively, you can achieve the same result by using a small saucepan over low heat on the stove.
- Pour the melted butter into the melted chocolate.
- Gently stir the melted butter into the melted, warm chocolate, ensuring they are thoroughly combined. Use a folding motion to blend them together, making sure no liquid butter remains on the edges of the mixture.
As you fold the butter in, the chocolate might appear to firm up significantly but don't worry, this is entirely normal.
- Pour the cream into the melted chocolate mixture and mix thoroughly until you achieve a completely smooth and consistent blend throughout.
If it looks like the mixture has curdled, don't worry, it will come right once you add the rum.
- Slice the stem ginger into small, thin strips.
- Add the ginger along with the rum to the truffle mix.
If you are not using ginger, only add the rum.
- Stir vigorously until you have a smooth, uniform, glossy mixture.
- Cover the bowl with plastic wrap and place it in the fridge for one hour to allow the truffle mixture to firm up.
- Once the mixture has firmed up, use a teaspoon, melon baller or a cookie scoop to portion out balls of equal size.
- For consistent sizes, weigh out 15g scoops on foil-lined scales (to save you cleaning up later). Feel free to make them larger if you prefer!
In warmer climates, it's helpful to place the tray with the portioned mixture back in the fridge for 10 minutes before rolling.
- Roll each portion between your hands to create smooth, uniform balls.
If you encounter difficulties rolling perfect balls due to melting, simply put the misshapen balls back in the fridge for another 10 minutes and try rolling them again.
- You can choose to coat each truffle by either rolling it in cocoa powder or dipping it in melted chocolate.
Top Tips
Rolling the truffles
- For uniform sizes, weigh out 15g scoops on foil-lined scales (to save you cleaning up later). Or make them bigger if you want!
You can use a small ice cream scoop, cookie scoop or melon baller to help you achieve equal portions.
- If it's warm and the chocolate melts easily in your hands, pop the scooped balls on a sheet pan and place them in the fridge for 10 mins before rolling.
- Refrigerate any truffles that lose shape while rolling. Re-roll once firmed up.
- Cold hands work best. Run your hands under cold water for a few seconds to cool them down. Wearing rubber gloves also helps with the rolling process.
Dusting or dipping
- Dust with cocoa powder right after rolling so it sticks well. Use high-quality cocoa powder like Callebaut or Valrhona.
- If you are planning on dipping the truffles, use quality couverture chocolate and properly temper it for shine and snap.
Unlike the chocolate used in the truffle filling, the chocolate you use for coating will need to be of a higher standard if you want a professional look.
- For dipping in melted chocolate, use a fork to lower the truffle into the chocolate. Lift the fork out, allowing excess chocolate to drip down between the fork tines.
Lightly tap the hand holding the fork to hasten the dripping process.
More decoration ideas
- Cocoa powder: Add some unsweetened cocoa powder to a small bowl and roll the chocolate rum truffles in the powder for a classic truffle look.
- Shredded coconut: Dip the rum balls in shredded coconut for a tropical twist and contrast of textures. You can also use finely chopped coconut flakes.
- Chopped nuts: Roll the truffles in finely chopped nuts like almonds, hazelnuts or pistachios.
- Sprinkles: Add a pop of colour and fun by decorating the truffles with colourful sprinkles, chocolate sprinkles (chocolate vermicelli) or edible glitter.
- Chocolate drizzle: Drizzle melted chocolate over the truffles for an elegant finish. White chocolate looks particularly good on dark chocolate rum truffles.
- A dusting of icing sugar: Lightly dust the truffles with confectioners' sugar for a simple yet sophisticated look. Do this just before serving as icing sugar can draw moisture from the truffles.
- Edible gold or silver dust: For a luxurious touch, brush the truffles with edible gold or silver dust.
- Crushed cookies: Crush some chocolate cookies or digestive biscuits (or graham crackers) and roll the truffles in the crumbs. Cake crumbs work well too.
Gifting ideas
- Decorative gift box: Place the rum truffles in a beautiful gift box with festive patterns or elegant designs. Line the box with tissue paper or parchment paper.
- Mason jar treats: Layer the rum truffles in a mason jar. Tie a ribbon or twine around the jar and attach a gift tag.
- Cellophane bags with ribbons: Package the rum truffles in clear cellophane bags, tie them with colourful ribbons and add a small gift tag.
- Mini cupcake liners: Arrange the rum truffles in mini cupcake liners inside a decorative box or tin. This not only looks adorable but also keeps the truffles separate and prevents sticking.
- Gift basket: Include the rum truffles in a gift basket with other treats like cookies, chocolates, chocolate-covered coffee beans or gourmet coffee. Add some tissue paper or shredded paper.
- Wooden box: Place the rum truffles in a small wooden box with a rustic charm. You can leave it plain or paint and decorate the box to match the occasion or the recipient's preferences.
- Vintage tins or tea tins: Use vintage tins or decorative tea tins to hold the rum truffles, giving the gift a nostalgic and charming feel.
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.
They can be frozen yes. If you are going to dip them in cocoa powder, do it once they have been defrosted and not before. The cocoa powder will draw too much moisture if frozen.
Yes, they are gluten-free.
You would have to eat a LOT of truffles to get drunk on them. The recipe contains 30ml of rum, which equates to approximately 0.5-0.7 fluid ounces of alcohol.
To consume that amount of alcohol, you'd need to eat all 21 truffles the recipe yields, which will be tough going. To put it in perspective, 30ml is the standard serving size in a bar for a 'shot'.
More no bake recipes you might enjoy
Recipe
Easy rum truffles (10 minutes prep)
Ingredients
- 300 gram milk or dark chocolate - or a combination of the two
- 75 gram salted butter - or unsalted
- 4.5 tablespoons double cream - or 68 millilitre
- 2 tablespoons dark rum - or 30 millilitre
- 30 gram optional stem ginger - roughly 2 pieces of stem ginger
Instructions
- Chop the chocolate into smaller pieces.300 gram milk or dark chocolate
- To melt the chocolate, you have two options.Use a heatproof bowl in the microwave, heating it in 30-second intervals and stirring in between until fully melted.Alternatively, you can use a metal or glass bowl placed on top of a pot of simmering water on the stove, making sure the bottom of the bowl doesn't touch the water. Stir the chocolate until it's completely melted.
- To melt the butter, use a heatproof bowl in the microwave until it turns to liquid. Alternatively, you can achieve the same result by using a small saucepan on the stove.75 gram salted butter
- Pour the melted butter into the melted chocolate.
- Gently stir the melted butter into the melted chocolate, ensuring they are thoroughly combined. Use a folding motion to blend them together, making sure no liquid butter remains on the edges of the mixture. As you fold the butter in, the chocolate might appear to firm up significantly but don't worry, this is entirely normal.
- Pour the cream into the chocolate and butter mixture and mix thoroughly until you achieve a completely smooth and consistent blend throughout. If it looks like the mixture has curdled, don't worry, it will come right once you add the rum.4.5 tablespoons double cream
- Slice the stem ginger into small, thin strips.30 gram optional stem ginger
- Add the ginger along with the rum to the truffle mix.If you are not using ginger, only add the rum.2 tablespoons dark rum
- Stir vigorously until you have a smooth, uniform, glossy mixture.
- Cover the bowl with plastic wrap and place it in the fridge for one hour to allow the truffle mixture to firm up.
- Once the mixture has firmed up, use a teaspoon, melon baller or a cookie scoop to portion out balls of equal size.
- For consistent sizes, weigh out 15g scoops on foil-lined scales (to save you cleaning up later). Feel free to make them larger if you prefer!In warmer climates, it's helpful to place the tray with the portioned mixture back in the fridge for 10 minutes before rolling.
- Roll each portion between your hands to create smooth, uniform balls.If you encounter difficulties rolling perfect balls due to melting, simply put the misshapen balls back in the fridge for another 10 minutes and try rolling them again.
- You can choose to coat each truffle by either rolling it in cocoa powder or dipping it in melted chocolate.
Notes
Rolling the truffles
- For uniform sizes, weigh out 15g scoops on foil-lined scales (to save you cleaning up later). Or make them bigger if you want! You can use a small ice cream scoop, cookie scoop or melon baller to help you achieve equal portions.
- If it's warm and the chocolate melts easily in your hands, pop the scooped balls on a sheet pan and place them in the fridge for 10 mins before rolling.
- Refrigerate any truffles that lose shape while rolling. Re-roll once firmed up.
- Cold hands work best. Run your hands under cold water for a few seconds to cool them down. Wearing rubber gloves also helps with the rolling process.
Dusting or dipping
- Dust with cocoa powder right after rolling so it sticks well. Use high-quality cocoa powder like Callebaut or Valrhona.
- If you are planning on dipping the truffles, use quality couverture chocolate and properly temper it for shine and snap. Unlike the chocolate used in the truffle filling, the chocolate you use for coating will need to be of a higher standard if you want a professional look.
- For dipping in melted chocolate, use a fork to lower the truffle into the chocolate. Lift the fork out, allowing excess chocolate to drip down between the fork tines. Lightly tap the hand holding the fork to hasten the dripping process.
**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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