Easy Rum Truffles
These rich, oh-so-creamy rum truffles are laughably easy to make and absolutely melt in your mouth. Decorate them however you like - coat them in chocolate, roll them in cocoa powder or get creative with your own toppings.
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.
Nutrition
Calories: 87kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 11mg | Sodium: 9mg | Potassium: 55mg | Fiber: 1g | Sugar: 4g | Vitamin A: 141IU | Vitamin C: 0.05mg | Calcium: 10mg | Iron: 1mg
