Easy rum truffles (10 minutes prep)

Rum and ginger truffles on a metal plate with a dark and stormy cocktail in the background

Easy rum truffles (10 minutes prep)

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).

5 from 69 votes

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Course: Dessert

Cuisine: International

Prep Time: 10

Fridge time: 1

Total Time: 1 10

Servings: truffles

Calories: 117kcal

Author: Maretha Corbett

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