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Rum Truffles

Indulge in the exquisite taste of homemade Rum Truffles, a perfect blend of rich dark chocolate and the warm, aromatic essence of dark rum. These chocolate rum truffles offer a delightful experience for both amateur and seasoned confectioners.

Chocolate rum truffles with toffee decoration sitting in small tin.

Rum Truffles Recipe

Indulge in the festive charm of homemade rum truffles, a delightful culinary creation that’s perfect for the holiday season.

This recipe brings together the rich, deep flavors of rum and dark chocolate, making it an irresistible treat for any festive gathering.

Each chocolate ganache truffle is rolled by hand and coated in a smooth chocolate shell and decorated with homemade toffee.

Exploring the nuanced flavors of dark chocolate rum balls, or even trying your hand at alcohol-free rum balls, this recipe offers endless possibilities for creativity and indulgence.

Can I make these truffles without rum?

Yes, you can simply omit the rum from this recipe for non-alcoholic truffles.

Ingredient Notes & Substitutions

A full and detailed recipe card with all the ingredients to make these chocolate mint cupcakes is at the bottom of this post.

  • Dark Chocolate: Use high-quality chocolate, one you love to eat by itself, for both the truffle mixture and coating for the best flavor and texture.
  • Heavy Cream: Also known as thickened cream in Australia.
  • Rum: The key ingredient for that distinct rum truffle taste. Dark or spiced rum are great choices.

Expert Tips

  • Quality Chocolate: Use high-quality chocolate for both the truffle mixture and coating for the best flavor and texture.
  • Smooth Melting: For the rum truffle chocolate coating, melt the chocolate slowly with the coconut oil over a double boiler to avoid burning.
  • Decorate Quickly: If adding the toffee shards, do it immediately after dipping the truffles in chocolate before it sets so the toffee sticks to the wet chocolate.

How do I ensure my rum truffles are perfectly round?

Use a melon baller or small ice cream scoop for uniform size, and quickly roll them between your palms before they soften and melt.

Why is my truffle mixture too soft to roll?

If the ganache mixture is too soft, refrigerate it for a longer period until it’s firm enough to handle and roll into balls.

Can I use other types of chocolate for coating?

Absolutely! You can use milk, dark, or white chocolate, depending on your preference. Just remember to add the coconut oil so the chocolate is thin enough to coat the truffles!

Bite taken out of one rum truffle.

Storage Instructions

Store: Keep rum truffles in an airtight container in the refrigerator for up to 2 weeks.

Freeze: Freeze in a freezer-safe container or bag for up to 2 months. Place parchment paper between layers to prevent sticking if using a container. 

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x


Rum Truffles

Samantha Pickthall
Rum Truffles are a perfect blend of rich dark chocolate, heavy cream and the warm, aromatic essence of dark rum.
5 from 2 votes
Prep Time 25 minutes
Cook Time 15 minutes
Chilling Time 3 hours
Total Time 3 hours 40 minutes
Course Dessert
Cuisine French
Servings 12 truffles
Calories 3231 kcal


Toffee Decoration – optional

  • 1/2 cup white granulated sugar
  • 2 Tbsp room temperature water

Rum Truffles

  • 1/2 cup heavy cream, or thickened cream
  • 200 g dark chocolate block/bar, roughly chopped
  • 1 1/2 Tbsp dark rum

Chocolate Coating

  • 180 g dark chocolate block/bar roughly chopped
  • 1 Tbsp coconut oil


Optional – Toffee Shards

  • Line Baking Tray: Line a baking sheet with parchment paper. Set aside.
  • Water: Prepare a small bowl with warm water and a pastry brush. Set aside.
  • Make Toffee: In a small saucepan over low heat, combine sugar and water. Heat until sugar dissolves, swirling the pot.
  • Boil: Increase to high heat, bring to a boil. Use the pastry brush to dissolve any sugar crystals around the sides of the pot. Boil for 3-5 minutes until it turns golden. Remove from heat and let it darken slightly, still in the pot.
  • Pour & Spread: Pour the toffee onto the lined sheet, move the tray around to spread the toffee out into a small circle, about 1cm – 2cm (10mm – 20mm) in thickness. Set aside to let the toffee harden at room temperature.
  • Crack Toffee: Once the toffee is hard, crack it into shards by taking a wooden spoon and whack the toffee. Fill a small zip-lock bag with the toffee shards and whack it some more with the wooden spoon until you achieve small toffee crumbs, perfect to sit on top of your finished truffles later.

Truffle Mixture

  • Prepare Chocolate: Add the chopped chocolate to a large heat-proof mixing bowl. Set aside.
  • Heat Cream: Pour the cream into a small saucepan, place it over low-medium heat and warm through until small bubbles appear around the edges, do not boil.
  • Add To Chocolate: Pour the warm cream over the chocolate in the bowl, making sure all the chocolate is covered with the cream. Let it sit for 1 minute, then stir until smooth and chocolate is melted.
  • Add Rum: Pour the rum into the chocolate and cream mixture, mix until well combined.
  • Set: Cover with plastic wrap and refrigerate for 2-3 hours or overnight until it’s thick enough to roll into balls.
  • Line Tray: Line a baking sheet with parchment paper. Set aside.
  • Form Truffles: Using a small melon baller or teaspoon, scoop a heaped tablespoon of mixture and quickly roll into a ball before it begins to soften. Place the ball onto the lined tray and repeat with the remaining mixture. Transfer the tray to the refrigerator for the truffles to firm up again.

Chocolate Coating

  • Melt Chocolate & Coconut: Melt the chopped chocolate and coconut oil over a double boiler. Remove from the heat.
  • Coat Truffles: Dip each truffle into the melted chocolate using a fork or dipping tool. Place back onto the lined tray.
  • Toffee Shards: Sprinkle the toffee crumbs onto the tops of the truffles immediately before the chocolate sets. Repeat with the remaining truffles.
  • Set: Refrigerate truffle until the chocolate coating sets. Enjoy!


  • Store: Keep in an airtight container in the refrigerator for up to 2 weeks.
  • Freeze: Freeze in a freezer-safe container or bag for up to 2 months. Place parchment paper between layers to prevent sticking if using a container.


Calories: 3231kcalCarbohydrates: 278gProtein: 33gFat: 219gSaturated Fat: 132gPolyunsaturated Fat: 7gMonounsaturated Fat: 60gTrans Fat: 0.1gCholesterol: 146mgSodium: 111mgPotassium: 2833mgFiber: 41gSugar: 194gVitamin A: 1898IUVitamin C: 1mgCalcium: 358mgIron: 45mg
Keyword truffles
Tried this recipe? Let us know how it was!


    1. Thickened cream is just like regular pourable thin cream you use for desserts. That you can whip into soft peaks. Not the double cream that you can dollop. Hope that helps! 🙂

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