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+ servings
chocolate rum truffles
5 from 2 votes

Chocolate Rum Truffles


Course Dessert
Cuisine American, vegetarian
Prep Time 45 minutes
12 truffles
Silky and decadent chocolate truffles with the perfect hint of rum. A dream come true for everyone who loves chocolate with a boozy twist.

Equipment

  • knife and cutting board
  • small bowls
  • plate
  • whisk
  • scoop or melon baller
  • sheet pan lined with parchment paper
  • fork
  • ziplock bag or piping bag

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.
    heating heavy cream in a pan
  • Pour the hot cream over the chopped chocolate.
    hot heavy cream poured over shaved chocolate in a bowl
  • Put a large plate or lid over the bowl to trap the heat. This will melt the chocolate.
    plate over a bowl
  • Once chocolate is melted (about 5-7 minutes) add the rum.
    rum poured into ganache in bowl
  • 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.
    whisked ganache in bowl
  • 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.
    melon ball spoon scooping truffle
  • 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.
    hand holding truffle
  • 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.
    bowl of melted chocolate
  • 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.
    truffle on a fork over melted chocolate
  • Tap the fork gently to shake off excess chocolate and then set on a sheet of parchment paper.
    chocolate coated truffle on a fork
  • 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.
    chocolate being drizzled on truffle
  • Sprinkle with gold sprinkles.
    hand sprinkling sprinkles on a truffle

Notes

  1. 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. 
  2. 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. 
  3. You can reheat the melting wafers if the mixture becomes too thick while dipping the truffles.
  4. Do not get any water in the melting wafters or they will seize up. 

Nutrition

Calories: 97kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 15mg | Potassium: 69mg | Fiber: 1g | Sugar: 7g | Vitamin A: 146IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

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