This rich and creamy rum truffles recipe with optional ginger pays homage to one of our all-time favourite cocktails, a 'Dark and Stormy'! It's a Bermuda-born, highball cocktail made with dark rum and ginger beer, served with a slice of lime.
While these boozy truffles don't contain lime, they've got dark rum and bits of stem ginger to capture those flavours. You can finish them off with a chocolate coating or roll them in cocoa powder - decorate them however you like!
Now, here's what makes this recipe for rum truffles extra special: they're made with a higher butter-to-cream ratio than most truffles recipes. This gives them an incredibly silky, velvety texture that just melts in your mouth. The extra butter also helps the truffle centres set up nice and firm. Truly the best homemade chocolates!
What's to love about this recipe
- Ideal for homemade gifts, particularly for giving during the holiday season or on 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 baking needed.
- Naturally gluten-free recipe.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full recipe and list of ingredients.
We use milk chocolate but feel free to swap in dark chocolate 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.
You will need to go with the real stuff, 80%+ fat content. We've used both salted and unsalted butter - the taste difference is negligible.
In the US this is called heavy cream. Again, use a high-fat double or heavy cream. This gives the luxe texture we want.
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!
Optional stem ginger
You can find this in jars in the baking aisle. It's ginger that's been peeled, cooked and preserved in a syrup. Opies is a popular UK brand. You can very easily make your own too with this excellent recipe from Tales from the Kitchen Shed.
If you can't find stem ginger where you live, you can also use finely chopped crystallised ginger, otherwise known as candied ginger.
If you don't want ginger truffles you can leave it out entirely without affecting the recipe at all.
- Two heatproof bowls.
- Measuring spoons.
- Spoon or spatula for mixing.
- Sharp knife.
How to make this recipe - Quick summary
Start by melting the chopped chocolate in the microwave in a heat-proof bowl, or on the stove over a double boiler.
Likewise, in a small saucepan, melt the butter separately over low heat, then combine the melted butter with the warm chocolate until smooth and silky.
Next, add the cream to the melted chocolate mixture and mix thoroughly until well incorporated.
Chop the ginger into small pieces and add them to the truffle mixture along with the rum. Mix everything together until evenly combined. If you are not using ginger, just add the rum.
Cover the bowl with plastic wrap and place it in the fridge for one hour to allow the truffle mixture to firm up. Once it's firm, scoop balls of the mixture out and roll them into tidy balls with your hands. Feel free to decorate the truffles as you prefer.
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. It helps prevent misshaping.
- 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 and allow the extra chocolate to drip down between the tines of the fork. Lightly tap the hand holding the fork to help speed up the process.
- If you are not gifting these rum truffles or you are not concerned about their looks, any chocolate will work for dipping.
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 and roll the truffles in the crumbs.
- 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.
- 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'.
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 rum, which contains 0.5-0.7 fluid ounces of alcohol. You will need to eat all 21 truffles the recipe yields to consume that amount of alcohol. To put it in perspective, 30ml is the standard serving size in a bar for a 'tot'.
More no bake recipes you might enjoy
More Christmas recipes
Easy Parmentier potatoes (mini roast potatoes)
Easy rum truffles (10 minutes prep)
- 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 - about 2 pieces stem ginger
- Chop the chocolate into smaller pieces.
- To melt the chocolate, you have two options. First, 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.
- 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, 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. The goal is to create a homogeneous mixture.
- Slice the stem ginger into small, thin strips. Add the ginger along with the rum to the truffle mix and combine well.If you are not using ginger, only add the rum.
- After preparing the mixture, refrigerate the bowl for 1 hour to allow it to firm up.
- Once the mixture has solidified, scoop out balls of similar size onto a tray. While we prefer weighing ours at 15g per ball, you don't need to be overly precise.
- In warmer climates, placing the tray back in the fridge for 10 minutes before rolling the balls between your hands can be helpful. 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.
- For coating the truffles with cocoa powder, you can do it right away. However, if you plan to dip the truffles in melted chocolate, it's best to return them to the fridge while you prepare the chocolate. We highly recommend using tempered couverture chocolate for dipping, as it provides the best results and a smooth, glossy finish on the truffles.
**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.