This chocolate truffle recipe is so easy, that you’ll wonder why you’ve never tried it before. Anyone can make these and they are great to make as a little gift or take to your next dinner party invitation.
Why make this recipe?
- Easy to make recipe
- Cream based
- Last longer than regular chocolates (because of the alcohol)
- Makes a perfect gift or wedding favours
My top tips on making this recipe successfully the first time round
- Don’t stir the ganache until it’s completely cooled down (you might split the ganache if you do that)
- Add a tiny pinch of salt to balance out all the flavours
If you run into any problems with this recipe, I’ve shared my best chocolate truffle making tips previously on my chocolate blog.
What makes this recipe work
It’s the alcohol, of course! And the butter, which makes this chocolate truffles just so creamy and dreamy!
Any specialist equipment needed?
- Microwave or bain-marie to warm up and melt your chocolate
- Mixing bowl & spatula or mixing spoon
- Baking tray or tray lined with greaseproof paper
Skills needed & Difficulty level
This recipe is very easy to make, unless you want to have as smooth dipped chocolate finish on your rum chocolate truffles, you don’t need to temper your chocolate.
Time saving tip
Make the rum chocolate ganache the day before you want to make your truffles and leave to set overnight in the fridge. This way you can get started on rolling your truffles straightaway.
Ingredients & Possible Substitutions
Use a proper butter, salted or unsalted. If using salted butter, don’t add any more salt, until you taste the ganache. It will be probably enough.
I use double cream for my chocolate ganache making, because is super creamy and taste great. It also whips brilliantly and you’ll end up with a light chocolate ganache.
You are welcome to use other types of cream:
- Heavy cream (USA)
- Single cream
- Elmea (vegetable based cream)
- Plant based creams – single or double
There are various versions of this recipe and seriously you can’t go wrong no matter which type of chocolate you use. If you use milk chocolate the final truffle will be obviously sweeter than if you use plain chocolate. You can even use 50% dark and 50% milk to go somewhere in between.
This way the chocolate truffles won’t be as sweet as with only milk chocolate.
Any kind of rum is fine with this recipe. I don’t tend to use any fancy stuff, just basic white or dark rum.
If you don’t want to use alcohol in this recipe, you can replace the rum with rum flavour or leave it out altogether!
You can also use any other type of alcohol that doesn’t have a particularly strong flavour, for example brandy or whisky. There is nothing stopping you from using flavoured alcohol, especially if you are thinking about adding extra flavour to your chocolates. For example coffee liqueur will work great with coffee flavour.
If you are not using salted butter, it’s definitely worth adding a tiny pinch of salt to bring all the flavours together.
I use cocoa powder to roll my chocolate truffles in. If you are just starting with chocolate making, cocoa powder is perfect way to finish these chocolate truffles, as you don’t need to worry about tempering chocolate.
You can also substitute the cocoa powder for chocolate vermicelli, chocolate shavings, icing sugar or other dry ingredients. It’s best to go with plain flavours here, unless you are happy for the flavour to change. In that case grated coconut or ground almonds would work too.
The method – Instructions
First of all bring the cream to boil and melt the butter.
Then pour on to the chopped chocolate and let to melt.
Heat the bowl in the microwave or on the hob if the mixture is not melting quickly enough.
Leave to cool down until it’s cold to touch, but before it starts to set.
Add the rum and a tiny pinch of salt.
Whisk the mixture by hand using a wooden spoon or with an electric whisk until it’s nicely smooth, fluffy and light in colour.
Let to set a little in the fridge for about 30 minutes (or longer if you want to)
Wearing catering gloves scoop about a heaped teaspoon at a time and roll it into small balls.
Leave to set in the fridge for a further 30 minutes or more.
Melt and temper your chocolate and dip or roll your truffles in the melted chocolate.
You can either leave your chocolate truffles covered with just the chocolate (and perhaps add cocoa nibs or sugar sprinkles as a decoration or you can also roll them in cocoa powder.
Leave to set in the fridge for further 15-20 minutes.
If you are using cocoa powder to finish your chocolate truffles, take excess cocoa powder off by rolling the truffles in a sieve.
If you are thinking of giving these chocolate truffles as a gifts and you need them to last longer, coat them in two layers of tempered (or not tempered) chocolate. Do the first layer (coat) and leave to set fully, before adding the second layer and coat with cocoa powder or grated chocolate. This way, your chocolate truffles will stay nice and strong and the outer layer of chocolate will prevent the ganache from getting spoiled.
How else you can make this recipe?
Another way I make this recipe is to soak seedless raisins, currants or other alternative dry fruit in rum for few days and add them to the ganache just before I leave it to set. Because there is already quite a lot of rum in the raisins, I don’t add any more in to the chocolate ganache.
Allergies & dietary requirements
- Ingredients include dairy
- Nut & gluten free
Makes about 30-40 chocolate truffles, depending on the size you choose.
Scalling up or down
This recipe can be easily adapted to suit your requirements. You can half all the ingredients to produce about 15-20 truffles or double/tripple the recipe to make more if you are planning to make these as a gift or for wedding favours.
Questions & Answers
Honestly, use whatever you have at hand! But if you want a fuller, richer flavour, dark rums add extra flavour. In the past I’ve used white rum too (it’s more about the alcohol than a flavour there) and it worked fine too. I don’t use any fancy or expensive rum to make my truffles, unless my customers request it!
Can this recipe be made in advance?
Yes, you can make this recipe for up to 4 weeks in advance.
How to store rum truffles
Serve straight away or keep in an airtight container for up to 4 weeks in a cool and dry place, but not in the fridge. I usually lay my chocolate truffles between layers of greaseproof paper as this prevents the chocolate truffles from scoffing and keeps them in a pristine condition.
This recipe and me
This was one of the first recipes I’ve ever made when I started to sell my own chocolates at local markets. I would always make them as Rum & Raisins Truffles with seedless raisins soaked in rum for week or so and then added in. The combination of dark chocolate ganache with the juicy rum infused raisins is a truly amazing. Obviously treat for adults only!
More Chocolate Truffle Recipes
Why not stay in touch…
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Easy rum truffles
Chocolate ganache filling
- 50 grams unsalted butter
- 50 grams double cream
- 250 grams dark or milk chocolate chopped
- 4 tablespoons of rum or to taste
- tiny pinch of salt
- 400 grams tempered chocolate (optional) milk or dark
- 10 tablespoons of cocoa powder
- First of all bring the cream to boil and melt the butter.
- Then pour on to the chopped chocolate and let to melt.
- Heat the bowl in the microwave or on the hob if the mixture is not melting quickly enough.
- Leave to cool down until it’s cold to touch, but before it starts to set.
- Add the rum and a tiny pinch of salt.
- Whisk the mixture by hand using a wooden spoon or with an electric whisk until it’s nicely smooth, fluffy and light in colour.
- Let to set a little in the fridge for about 30 minutes (or longer if you want to)
- Wearing catering gloves scoop about a heaped teaspoon at a time and roll it into small balls.
- Leave to set in the fridge for a further 30 minutes or more.
- Melt and temper your chocolate and dip or roll your truffles in the melted chocolate. Tempering is optional (see notes above)
- You can either leave your chocolate truffles covered with just the chocolate (and perhaps add cocoa nibs or sugar sprinkles as a decoration or you can also roll them in cocoa powder.
- Leave to set in the fridge for further 15-20 minutes.
- If you are using cocoa powder to finish your chocolate truffles, take excess cocoa powder off by rolling the truffles in a sieve.
- Serve straight away or keep in an airtight container for up to 4 weeks in a cool and dry place.