- Dish type
- Boiled sweets
These truffles will be soft inside despite that it feels firm on the outside. Make sure you always use an airtight container! Be sure to use good quality chocolate!
228 people made this
- 240g plain chocolate, chopped
- 60ml double cream
- 2 tablespoons unsalted butter
- 50g chocolate cake crumbs
- 2 teaspoons dark rum
- 100g chocolate shavings
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Line a swiss roll tin with aluminium foil or baking parchment. Place chopped chocolate in a heatproof bowl.
- In a saucepan, combine cream and butter. Place over low heat, and bring to the boil. Pour over chocolate, and stir until chocolate is melted and smooth. Stir in cake crumbs and rum. Set aside until firm, but not hard.
- Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate shavings. Place on the prepared tray. Refrigerate 30 minutes or until firm.
Reviews & ratingsAverage global rating:(39)
Reviews in English (38)
Altered ingredient amounts.I doubled the amount of cake crumbs as it was only liquid chocolate with the amount suggested. I also doubled the rum as I couldn't taste it with only 2 tsp, and it was for a present.-26 Dec 2009
I would make this again with my tweaks, as it was very nice.-26 Dec 2009
Double the cake crumbs and triple the rum. They were extremely yummy!-10 Dec 2016
Rum Truffles recipe - Recipes
How to make easy chocolate rum truffles.
Chocolate truffles can come in many forms.
This chocolate rum truffle recipe is more of a small moist cake than chocolate sweet, for a delicious chocolate cake recipe click here for chocolate cake recipe with step-by-step pictures .
This rum truffle recipe tastes exactly like the shop bought ones, they are that good.
Chef uses the same recipe as the Russian slice for the truffle balls.
The texture is moist, the flavours are blended perfectly and the rum comes through to give the chocolate truffle that extra bit of delicious flavour.
A traditional rum truffle is placed into a medium sized paper cake case, in this recipe I have made medium sized truffles and also mini small truffles.
This recipe is very simple to make and prepare.
Pictures of mini chocolate rum truffles.
Ingredients for Chocolate Rum Truffle Recipe
Russian Slice Cake Mixture
Click here for russian slice recipe
Small/Medium Paper Cake Cases
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Begin by melting the chocolate in the microwave for 3 minutes giving it a stir every 30 seconds
Leave to cool slightly before pouring into your blender
Add to this the coconut milk and rum, and blend for 10 seconds or until combined
Pour the mixture into a bowl and place in the fridge ideally overnight but if not, for a minimum of 3 hours
Scoop out a tablespoon of the firmed mixture at a time and quickly roll it into a ball. If the mixture is sticky dip your hands in a bowl of cold water before rolling
Place the truffles onto a baking tray lined with parchment paper, and place in the freezer to re-firm for around 15 minutes
Add the cacao powder to a bowl and roll each truffle in it
Eat immediately, or store in the freezer. If storing in the freezer, leave to warm up for 10 minutes before serving
- 6 ounces semisweet chocolate, coarsely chopped
- ¼ cup butter
- 3 tablespoons whipping cream
- 1 beaten egg yolk
- 3 teaspoons rum, brandy, or whipping cream
- 1 pound chocolate-flavored candy coating, chopped
- Finely chopped pistachio nuts (optional)
- Vanilla-flavored or pink candy coating, melted, for decorating (optional)
Combine chocolate, butter, and the 3 tablespoons whipping cream in a heavy 2-quart saucepan. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove saucepan from heat.
Gradually stir about half of the hot mixture into the beaten egg yolk. Return egg mixture to saucepan. Cook over medium heat, stirring constantly, about 2 minutes or until slightly thickened. Remove saucepan from heat.
Stir in rum, brandy, or whipping cream. Transfer chocolate mixture to a small mixing bowl. Chill about 1 hour or until mixture is room temperature and smooth, stirring occasionally.
Beat the cooled chocolate mixture with an electric mixer on medium speed about 2 minutes or until slightly fluffy. Chill about 15 minutes or until mixture holds its shape. Drop mixture from a rounded teaspoon onto a baking sheet lined with parchment or waxed paper. Chill about 30 minutes more or until firm. Shape into smooth balls with hands, working quickly so the truffles don't get too soft.
Bring water to boiling in the bottom of a double boiler or a saucepan. Remove from heat. Place chopped chocolate-flavored candy coating in top of double boiler or in a heatproof bowl and set over the boiling water, making sure the bottom of the top pan is not touching the water. Stir frequently until coating melts. Or, melt coating in the microwave oven: In a 2 1/2-quart microwave-safe bowl, microwave candy coating on 100% power (high) for 2 minutes. Stir. If necessary, microwave 30 seconds more or until almost melted. Coating may not look melted until stirred.
Drop truffles, one at a time, into melted candy coating turn truffles with a large, long-tine fork to coat. Lift truffle out with the fork without piercing the centers draw fork across rim of pan to remove excess coating. Invert truffles onto a parchment or waxed paper-lined baking sheet. If desired, twist fork slightly as candy falls to make a swirl on top.
Let dipped truffles dry until candy coating hardens. If the candy coating becomes too thick while dipping, reheat it in the microwave. Or, for coating that's been melted in a double boiler, replace the cooled water with warm water. Stir coating constantly until it once again reaches dipping consistency.
To decorate truffles, if desired, place melted vanilla-flavored or pink candy coating in a small, self-sealing plastic bag with a corner snipped off (opening should be very small) or a pastry bag fitted with a small, round tip. Pipe coating in a design atop truffles. Or, drizzle coating over truffles with a spoon. Let dry. Or, if desired, after chilling the shaped truffles for 30 minutes, roll them in finely chopped nuts instead of dipping them into melted chocolate. Makes about 30.
1. Place the cake mix, water and oil into a bowl and mix to form a smooth batter beating for 1-2 minutes.
2. Place into a lined loaf tin.
3. Bake in a lower half of a preheated oven 170 °C (340°F, Gas Mark 3) for approximately 55-60 minutes.
4. Allow to cool completely before using.
5. Crumble the cake either by rubbing with your hands or using a food processor.
6. Sift the icing sugar into a bowl and add the butter and beat until smooth and creamy for about 4-5 minutes with an electric whisk or machine.
7. Melt the chocolate in a heatproof bowl over a pan of simmering water and beat into the buttercream.
8. Add the chocolate buttercream and rum to the cake crumbs and mix well till evenly combined.
9. Squeeze a tablespoon of the mixture together and form a ball. Repeat with the remaining mixture.
10. Refrigerate for 30 minutes until firm.
11. To decorate, dip each rum truffle into the chocolate vermicelli and gently tap to remove any excess.
12. Place into petit four cases.
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Recipe of Super Quick Homemade Rum truffles
Rum truffles. In a saucepan, heat cream over low heat until bubbles form around sides of the pan. Remove from the heat add chopped chocolate, stirring until melted and smooth. Heat the chocolate and cream in a heatproof bowl set over a pan of just simmering water, making sure the bowl does not touch the water.
Let it sit for a few minutes, begin. Meanwhile, mince the raisins and combine them with the rum in a small bowl. Add the butter and enough rum to taste and mix well.
Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, rum truffles. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Rum truffles is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Rum truffles is something which I have loved my whole life. They are nice and they look fantastic.
In a saucepan, heat cream over low heat until bubbles form around sides of the pan. Remove from the heat add chopped chocolate, stirring until melted and smooth. Heat the chocolate and cream in a heatproof bowl set over a pan of just simmering water, making sure the bowl does not touch the water.
To get started with this recipe, we must prepare a few ingredients. You can cook rum truffles using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Rum truffles:
Leave to cool and then cover the chocolate mixture with cling film and transfer to the fridge for at least four hours, or overnight – the. The chocolaty goodness blends perfectly with the taste of the rum, and because it isn't baked, the truffle does not loose the flavor or effect of the rum. It won't get you totally drunk but it's a nice alternative than taking those shots. The small version is like rum truffles.
Steps to make Rum truffles:
- Put cream in a pan on medium heat and melt chocolate bars in it.
- When the two above are well mixed you can pour rum on them and stir until homogenous.
- Add unsalted butter.
- Now let everything cool down then keep in the fridge for 30 minutes.
- You can now form dough into small balls and roll'em in cocoa powder, grounded nuts or coconut flour, as you prefer!.
They are mostly made with butter, sugar, chocolate, and rum. The larger rum balls are quite different. Besides having the size of a snowball, they are usually made from leftover cake. These intensely boozy, fudgy, chocolate rum balls (or rum truffles) are the perfect indulgent treat for the holidays! They are easy, no-bake, vegan-friendly and dairy free-friendly, and perfect for gift giving too! (PIN IT FOR LATER) These easy Rum balls are the best way to spread holiday cheer to your grown up friends and family!
So that is going to wrap this up for this special food rum truffles recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
- Line a tin approximately 25cm x 15cm (10" x 6") with non-stick baking paper.
- Put the cream and butter into a heavy bottomed saucepan and heat until the mixture is almost boiling.
- Remove the cream mixture from the heat and pour over the chocolate pieces in a heat proof bowl, making sure that the chocolate melts thoroughly. Once all the chocolate is melted, add the rum and mix together well.
- Pour the molten truffle mixture into the tin and then place the tin in the fridge for several hours, until the truffle mix is set.
- To make the chocolate truffles pull or cut off small equally sized pieces and roll them into balls. This is where it gets very messy as the chocolate will soon melt from the heat of your hands. We opted for a different method and cut the truffle mixture into squares using a sharp knife dipped in hot water. (Don't forget to dry the knife before cutting into the truffle mix, or the truffles will be spoilt by the water.)
- Once the truffle mix becomes too soft to work with place it back in the fridge for 30 minutes to chill and set it again. Depending on the size of the chocolate truffles it will take a reasonable while to use up all of the mixture.
- Once the truffles are formed then they are ready to have different coatings applied. Put each of the different coatings onto separate plates and then gently coat the truffles in one of the coatings.
- If using melted chocolate it's better to keep it in a small bowl, dip the truffle into the melted chocolate and then place on non-stick baking paper to set. You will find it easiest to lay the truffle on a fork for dipping rather than use your fingers. If the chocolate is too shallow then it will be difficult to dip the truffle in and if it is too hot then the truffle will start to melt, so you need to make sure that the temperature is cool enough to keep the truffle in shape, and warm enough to still be molten enough to coat the truffle.
These chocolate rum truffles are very rich, but well worth the effort to make. They should be kept in the fridge until ready to eat.
White Chocolate Rum Truffles
- Have you been to a chocolate shop recently?
And by recently, I mean in the last fifty years. If you have then you’ll probably know that anytime chocolate is formed into tiny balls, it’s immediately more expensive.
I’m not really sure why this is, but it’s just a fact.
The truth is, with just a few ounces of chocolate and some other simple ingredients you can make really good truffles at home. Once they’re made, share them or hoard them – your choice!
For my money, I love making white chocolate rum truffles and dusting them in either powdered sugar or cocoa powder for that traditional truffle look.
If you wanted to make simple truffles, there are only three ingredients needed for the filling: chocolate, cream, and butter. Done deal.
In a small or medium mixing bowl, add the chocolate and cream and put it over a double boiler (just a pot of simmering water) until the chocolate melts. Stir it regularly with a plastic spatula until the cream and chocolate are mixed together.
Then add your soft butter to the mix and continue to stir until it’s melted.
Finally, add in the rum if you’re using it. These won’t get you drunk or anything, but they have a nice little kick to them.
At this point the ganache is too hot and runny to work with, so cover it with plastic wrap and chill it for at least four hours in the fridge. Put the plastic wrap right on the ganache so a film doesn’t form.
Once the ganache is cool, form it into large teaspoon-sized balls and set them on a baking sheet lined with wax or parchment paper. Work quickly here! As the ganache warms up, it will become harder to shape.
Once all the truffles are formed, move the baking sheet to the freezer for an hour.
Once the truffles are cool, you can choose to coat them in powdered sugar or cocoa powder.
Personally, I prefer cocoa powder!
Eat them right away or store them in the fridge until you serve them! I like to serve them in mini muffin tins for easier handling.
These look fancy and your guests will be impressed, but trust me… nothing could be easier than making a batch of these bad boys.
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Blend the beetroot in the bowl of a food processor until smooth and heat in the microwave a little. In a small pan add the turmeric to the cream and bring to the boil, remove from the heat then pour over the chocolate and stir, until the chocolate has fully melted. Mix in the warm beetroot purée, honey and rum, blend until completely smooth. Put the mixture into the fridge to set to shape the truffles, dip a melon baller or teaspoon in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in cocoa powder and roll the truffles between your palms. You could also use a piping bag before the mix has set to pipe rounds onto greaseproof paper. Drop the truffles into cocoa powder or powdered beetroot and roll around till fully covered, place the truffles in a wire sieve and gently shake off the excess powder.
Store in the fridge in an airtight container for 3 days, or freeze for up to a month. Defrost in the fridge overnight.
Coconut and Rum White Chocolate Truffles
Coconut and Rum White Chocolate Truffles are luxuriously creamy and decadent, these are easy to make and perfect for gifts and parties!
Coconut and Rum White Chocolate Truffles, luxuriously creamy and decadent, are easy to make and perfect for gifts and parties! It's Christmas time as I write this and Christmas is all about spoiling ourselves and having a little luxury! So what better than some decadent Coconut and Rum White Chocolate Truffles!
Christmas wouldn't be the same if we didn't have a chocolate or three to enjoy! These coconut and rum white chocolate truffles are the perfect treat. They're very rich and creamy and make for perfect gifts over the holiday season.
You can also make these as Easter chocolates and package them as gifts. your friends will love you!
For this recipe, I've made it very easy and straightforward. You do need to allow yourself some time because the chocolate needs to firm up in the fridge, preferably overnight, but if you're really pushed for time, a few hours in the freezer should do it.
Serve these little truffles at a New Year's Eve party! Arrange a few on small plates and dot them around the room for people to enjoy.
You can change the flavors and make a variety out of one batch, simply by dividing the mixture up before adding the flavors.
In the recipe below, you'll see some handy tips on how to do this!.
These truffles do need to be kept refrigerated and you can also freeze them without any risk of spoiling the quality. They will not go rock hard and take a matter of minutes to get to a temperature where it has defrosted, i.e as though they had been in the fridge. So if you wanted to make ahead, say for a wedding party or celebration, then you will be fine.
Moving on from Christmas, these will also work nicely for the Easter holidays. Below, you can see a photo of some I made and simply presented them in less glittery mini cases.
I bought my cases from the baking section in the local supermarket. I suspect they only had them because it was Christmas, so if you're making these at another time of year, I would suggest going online to buy a variety of mini cases We can recommend these, which come in a variety of colors to suit.
These truffles are also a lovely idea if you're hosting a dinner party and want to serve some chocolates after dinner with a coffee.
They're definitely luxurious and so creamy! When you bite into one, you get a very smooth, soft and creamy chocolate texture and taste of white chocolate together with a hint of rum.
You can adjust the rum to less if you wish, or make a small batch with no alcohol if you have young ones wanting to try them. Just make sure you don't add MORE alcohol than the quantity in the ingredients otherwise the truffle won't set firm enough.
The texture of the coconut on the outside just gives the truffle another flavor and texture dimension and looks so pretty too!
So let's get straight to the recipe and see how we make these easy coconut and rum white chocolate truffles. Please enjoy!