Rum Truffles

Rum Truffles are a perfect blend of rich dark chocolate, heavy cream and the warm, aromatic essence of dark rum.

Course Dessert

Cuisine French

Keyword truffles

Prep Time 25

Cook Time 15

Chilling Time 3

Total Time 3 40

Servings truffles

Calories 3231kcal

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.

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.

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!

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.