Rum truffles are one of those timeless treats that feel like a decadent secret you get to share. Rich, indulgent, and with a hint of warmth from dark rum, these little chocolate bites offer a smooth, melt-in-your-mouth texture that’s perfect for satisfying a grown-up sweet tooth.
With just the right balance of chocolate and rum, they’re indulgent without being overly boozy, making them a hit for holiday gatherings, special gifts, or just a cozy night in.
I first made these truffles on a chilly winter weekend, looking for something simple but luxurious to share with friends. The best part?
They only require a handful of ingredients, yet the end result tastes like something from a gourmet chocolate shop. Rum truffles are a great choice because you don’t need any baking or special equipment – just a bit of mixing, rolling, and a sprinkle of cocoa powder for that final touch.
Why I Love This Recipe (And You Will Too)
- Perfect for gifting – I often make a batch during the holidays for edible gifts. It’s a personal touch that anyone would love.
- Simple yet impressive – Only a few ingredients, but the taste feels luxurious. Great for special occasions or last-minute treats.
- Customizable flavors – Add a hint of orange zest or dip in dark chocolate to make them your own.
Rum Truffles Recipe
Equipment
- Cookie scoops
- Paper candy cups
- Candy gift boxes
- Sprinkles
- flavoring extracts
Ingredients
- 16 ounces finely chopped chocolate or chocolate chips
- 1 cup heavy cream
Optional Flavorings
- 3 tbsp good quality rum or another spirit like bourbon
Coating
- 23 ounces finely chopped chocolate or chocolate chips
Instructions
- Place 16 ounces of chocolate in a large glass bowl.
- In a saucepan, heat the cream to 90-110°F, then pour it over the chocolate and let sit for a few minutes.
- Whisk until the chocolate is smooth and melted. (If needed, microwave for 30 seconds at a time or use a double boiler.)
- Stir in the rum or another flavoring of your choice until well combined.
- Pour the chocolate mixture into pan lined with parchment or plastic wrap. Refrigerate for 60 minutes, until thick and "scoopable."
- Scoop small balls onto a parchment-lined baking sheet. Roll quickly between your hands to form round truffles, then freeze for 60 minutes.
- Melt 23 ounces of chocolate over a double boiler until smooth.
- Dip each truffle in melted chocolate, place on parchment to set, and add sprinkles, nuts, or gold dust if desired.