Easy Chocolate Rum Truffles
These Easy Chocolate Rum Truffles are rich, creamy, and decadent, with just the right amount of rum flavor. Perfect for gifting, parties, or enjoying as an indulgent treat, these no-bake delights come together in no time.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 12-15 truffles 1x
- Category: Dessert, Candy
- Method: No-Bake
- Cuisine: European
Ingredients
Scale
- 200 g (7 oz) dark chocolate, finely chopped
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (30 ml) dark or spiced rum
- 1/4 tsp vanilla extract
- 1/2 cup (50 g) cocoa powder, for coating
Instructions
- Prepare the Ganache Base:
- Place the chopped dark chocolate in a heatproof bowl.
- Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil). Pour the hot cream over the chocolate and let it sit for 1-2 minutes. Stir gently until smooth.
- Add the Rum and Vanilla:
- Stir the rum and vanilla extract into the chocolate ganache until fully combined.
- Chill the Mixture:
- Cover the bowl with plastic wrap and refrigerate for 2-3 hours, or until the ganache is firm enough to scoop.
- Shape the Truffles:
- Using a small spoon or melon baller, scoop portions of the ganache and roll them into small balls between your hands. Work quickly to prevent melting.
- Coat the Truffles:
- Roll each truffle in cocoa powder until evenly coated.
- Store and Serve:
- Place the truffles in an airtight container and refrigerate for up to 1 week. Serve chilled or at room temperature.
Notes
- For a sweeter coating, roll the truffles in powdered sugar or crushed cookies instead of cocoa powder.
- Adjust the rum amount to taste, but avoid adding too much liquid as it may affect the ganache consistency.
- Truffles can be frozen for up to 2 months; thaw in the refrigerator before serving.