If you love the combination of sweet and silky chocolate truffles with a slight kick of rum, you definitely have to try our chocolate rum truffles recipe. These dark chocolate truffles melt in your mouth and leave you with a subtle taste of delicious rum.
With only 5 ingredients, these decadent little treats are easy to make and they can be finished in various ways. You can roll your truffles in cocoa powder, cover them with dark or white chocolate and sprinkle them with your choice of decorative sprinkles. They don't just taste absolutely amazing they are also a real stunner to look at.
❤️ WHY YOU'LL LOVE THIS EASY RUM TRUFFLE RECIPE
✔️ Only 5 ingredients.
✔️ Easy to make. This fail proof method of making truffles can be made by anyone.
✔️ These make the perfect holiday or party treat. Or use the leftovers for the insides of these Molten Rum Muffins.
✔️ They are naturally vegetarian and gluten free and can be enjoyed by adults.
POSSIBLE VARIATIONS
- FAVORITE LIQUOR - Flavor your next batch of chocolate truffles with your favorite liquor. You can try whiskey, Baileys Irish Cream, amaretto, Grand Marnier or coconut flavored rum.
- NUTELLA TRUFFLES - Everything you love about America's favorite hazelnut spread in a chocolate truffle. Pure indulgence!
- CHOCOLATE PEANUT BUTTER TRUFFLES – These decadent little desserts are a sure delight. They are fun to make and you can get creative with decoration.
- FRUIT EXTRACTS – You can also give your truffles a fruity flavor by adding ½ teaspoon of your favorite fruit extract, like orange, lemon, coconut, banana, strawberry or raspberry.
- RASPBERRY TRUFFLES – Silky smooth chocolate truffles with a subtle taste of raspberries. Perfect for Valentine's Day or any berry lover in your life.
CHOCOLATE RUM TRUFFLES INGREDIENTS
This section explains how to choose the best ingredients for for easy rum truffles, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
You may have all of these rum infused truffles ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.
- Dark Chocolate: Any kind of semi sweet or bittersweet chocolate bar works well here. Even though chocolate bars usually guarantee a smoother ganache, chocolate chips can be used here in a pinch.
- Heavy Whipping Cream: Heavy cream, heavy whipping cream or double cream work well to make ganache. Do not substitute half and half or your ganache won't set properly.
- Rum: Choose your favorite rum or alcohol. You can do a light rum, dark rum or even a coconut rum.
- Gold Sprinkles: Totally optional but we love how they look on a finished truffle.
- Dark Chocolate Melting Wafers: We like using Ghirardelli brand.
- Cocoa Powder: We used regular unsweetened cocoa powder.
INSTRUCTIONS
This section shows how to cook rum truffles with step-by-step photos and details about the technique. For full instructions, step-by-step photos, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.
MAKE GANACHE: Chop the dark chocolate bars and place the chocolate pieces in a small heat-proof bowl. In a small saucepan over medium-low heat, simmer the cream in a small saucepan, heating just until it comes to a boil. Pour the hot cream over the chopped chocolate. Put a large plate or lid over the bowl to trap the heat. This will melt the chocolate.
Once the chocolate is melted (about 5-7 minutes) whisk the chocolate/cream mixture until it turns into a glossy chocolate ganache. If needed, microwave the mixture for a few seconds at a time and stir until smooth if some of the chocolate has not melted all the way.
🔴 TIP: You can also microwave the heavy cream just until simmering rather than heating it on the stovetop.
ADD THE RUM: This is totally optional, of course, but now is when you'll want to add your rum, or whatever alcohol you want to use. Refrigerate for 2 hours to firm up before forming truffles. Ganache can be stored covered in the refrigerator for up to 1 week or in the freezer for up to 1 month.
FORM TRUFFLE BALLS: Using a scoop or a melon baller, scoop a tablespoon of the firm chocolate ganache. Then roll the ganache between your hands to form round balls. Place the formed truffles onto a sheet pan lined with parchment paper. Put the truffle balls back into the refrigerator to chill for at least 30 minutes longer.
COAT THE TRUFFLES: Meanwhile, melt the dark chocolate melting wafers in a bowl. Microwave for 30 seconds at a time, stirring between each interval, until smooth and melted through.
Set a truffle onto a fork (do not stab with the fork). Dip one truffle at a time into the melted chocolate, coating on all sides, then lifting from the chocolate. Tap the fork gently to shake off excess chocolate and then set on a sheet of parchment paper. Allow chocolate to set.
Roll some of your chilled truffles in cocoa powder to coat, if desired.
🔴 TIP: Melting wafers. Melting wafers need to be heated slowly and stirred frequently. Stop heating when there are just a few small chunks of chocolate left in the mixture. Then stir until they melt completely.
You can reheat the melting wafers if the mixture becomes too thick while dipping the truffles. Do not get any water in the melting wafers or they will seize up.
DECORATE: Transfer the remaining melted chocolate into a small ziploc bag or piping bag. Snip off the corner of the bag and drizzle melted chocolate over the tops of the set truffles. Sprinkle with gold sprinkles.
⚠️ TIPS FOR THE BEST CHOCOLATE RUM TRUFFLES
Follow these tips to make the best chocolate truffles.
✔️ Use good chocolate. Good chocolate will melt better and taste better in the end.
✔️ Use the best chocolate melting method. Use our method of melting the chocolate by pouring your hot whipping cream over the chocolate and covering to melt.
✔️ Allow ganache to fully harden. Don't try to form the truffle balls until the ganache is hardened. If it's still soft you'll have a really messy experience rolling the balls.
STORAGE TIPS
Refrigerate: Store your homemade chocolate truffles in an airtight container or ziploc bag in the fridge for 2 to 3 days.
Freeze: Try freezing your rum truffles in a single layer first (on a plate or cutting board). As soon as they are solid you can transfer them to a freezer safe container or bag. Store in the freezer for up to 3 months. Use parchment or freezer paper if needed between layers to keep them from sticking together.
Defrosting: Allow frozen truffles to thaw overnight in the refrigerator.
MORE CHOCOLATE RECIPES
If you love rum truffles you'll enjoy our plain Easy Chocolate Truffles, Chocolate Peanut Butter Truffles, Nutella Truffles, Chocolate Mint Truffles or Raspberry truffles. And don't miss this Kahlua Chocolate Cake or Coconut Rum Cocktail!
FREQUENTLY ASKED QUESTIONS
Unfortunately half and half cannot be used to make truffles. Heavy cream, heavy whipping cream or double cream work well to make ganache and If you substitute half and half your ganache won't set properly.
It sure can! You can easily make the ganache the day before you roll, coat and decorate your truffles. Do not store the ganache in the freezer overnight because you won't be able to roll frozen solid ganache.
Of course you can! Get creative and try any kind of liquor you prefer. You can try whiskey, Baileys Irish Cream, amaretto, Grand Marnier or coconut flavored rum.
Equipment
Ingredients
- 2 4oz dark chocolate bars - chopped
- ½ cup heavy whipping cream
- 1-2 tablespoon rum
- gold sprinkles
- 10 oz dark chocolate melting wafers - We like Ghirardelli.
- ½ cup cocoa powder
Instructions
- Place chopped dark chocolate pieces in a small heat-proof bowl.
Simmer the cream in a small saucepan, heating just until it comes to a boil.
Pour the hot cream over the chopped chocolate.
Put a large plate or lid over the bowl to trap the heat. This will melt the chocolate.
Once chocolate is melted (about 5-7 minutes) add the rum.
Whisk chocolate/cream mixture until it turns into a glossy chocolate ganache. If needed, microwave the mixture for a few seconds at a time and stir until smooth if some of the chocolate has not melted all the way.- Place the ganache in the refrigerator or freezer for about 2 hours to firm up.
Scoop tablespoons of the firm chocolate ganache and roll it between your hands to form round balls.
Place the formed truffles onto a sheet pan lined with parchment paper. Put the truffle balls back into the refrigerator to chill for at least 30 minutes longer.
Meanwhile, melt the dark chocolate melting wafers in a bowl. Microwave for 30 seconds at a time, stirring between each interval, until smooth and melted through.- Roll some of your chilled truffles in cocoa powder to coat.
To coat in a hard chocolate coating, set a truffle onto a fork (do not stab with the fork). Dip one truffle at a time into the melted chocolate, coating on all sides, then lifting from the chocolate.
Tap the fork gently to shake off excess chocolate and then set on a sheet of parchment paper.- Allow chocolate to set.
Transfer the remaining melted chocolate into a small ziploc bag or piping bag. Snip off the corner of the bag and drizzle melted chocolate over the tops of the set truffles.
Sprinkle with gold sprinkles.
Notes
- The ganache can be stored in the refrigerator for up to 1 week or in the freezer for up to 1 month before rolling it into truffles.
- Melting wafers need to be heated slowly and stirred frequently. Stop heating when there are just a few small chunks of chocolate left in the mixture. Then stir until they melt completely.
- You can reheat the melting wafers if the mixture becomes too thick while dipping the truffles.
- Do not get any water in the melting wafters or they will seize up.
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