Rum Truffles Recipe -
Rum Truffles Recipe
  • READY IN ABOUT 2 hrs

Rum Truffles

Recipe by  

"These truffles will be soft inside despite that it feels firm on the outside. You only need to store them in a cool place, but not necessarily the fridge. Make sure you always use an airtight container! Be sure to use good quality chocolate!"

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Ingredients Edit and Save

Original recipe makes 24 truffles Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    1 hr 50 mins


  1. Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl.
  2. In a saucepan, combine cream and butter. Place over low heat, and bring to a 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.
  3. Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles. Place on the prepared tray. Refrigerate 30 minutes or until firm. Serve in small paper cups.
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  • Note
  • I save up chocolate cake crumbs whenever I have a chance. They can be stored in the freezer. Pack the crumbs in the amount needed. A good chocolate cake makes all the difference!

Reviews More Reviews

Most Helpful Positive Review
Feb 29, 2008

WOW...these truffles are out of this world!! The addition of chocolate cake crumbs really makes these truffles unique. I made 75 truffles for my graduation party, but since we don't drink, I modified slightly. I made 25 peanut butter truffles (omitted rum and added a few tbs. of creamy peanut butter), 25 espresso truffles (replaced rum with espresso and added instant coffee granules), and 25 raspberry truffles (omitted rum and added raspberry preserves). For coating, I dipped some in melted chocolate and rolled others in cocoa, nuts, and flaked coconut.

Most Helpful Critical Review
Dec 21, 2013

Easy to make, fairly tasty, but don't taste like a true truffle. The chocolate needs to be chopped very finely, almost shaved, in order to melt properly.

Jan 05, 2005

This was my first time making truffles and they turned out great! I made them with half and half and coated them with melted chocolate. Very easy to make!

Dec 20, 2005

Great recipe. The chocolate was taking ages to melt for me, so I sat my bowl in another shallow bowl of hot water till it melted down. Really easy to make and so very very delicious. the alcohol is just a nice background note (and i put more in than the recpie said too) but you definitely need to usehigh quality chocolate to make them. Excellent present idea!

Aug 31, 2008

these are really good. Even though real truffles are only made with cream chocolate and a flavoring, whithout cake, they tasted pretty nice. I used orange extract instead of rum. They actually tasted very much like the no alcohol rum balls I am used to having!They are a great way to use up chocolate cake that turned dry. I had made chocolate cupcakes that came out dry and stuck to the pan, so there was no way I could use them as cupcakes. This recipe was perfect for using all the crumbled cupcakes! I am so glad I found this recipe instead of wasting all those not so good cupcakes (even though I used the rest in a yummy trifle ;) ). I did not give them five star only because they did not really taste like truffles, and second, they were a bit too soft for my taste. Still a great recipe though!

Jan 03, 2011

I made these for xmas treats and they were a huge hit. The only problem I have with this is you can't taste the rum at all so I will add a bit more the next time I make these.

Dec 26, 2007

This was my first time making truffles and I have to say, they tasted like a small bite of heaven. I used semi-sweet chocolate chips instead of bittersweet chocolate because I couldn't find it here. I put a bit less than called for cause of the sweetness factor. I think it worked perfectly. I also added a bit more rum than the recipe stated. All in all, definitely 5 stars! Will be making this again.

Dec 21, 2010

5 stars once I figured out how to form them. The only way to roll these is to stick the "dough" in the fridge for about an hour... otherwise it's like a thick goopy batter and impossible to handle. Used rum extract instead of rum, which worked fine, and coated half of mine in coconut.


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  • Calories
  • 98 kcal
  • 5%
  • Carbohydrates
  • 9.6 g
  • 3%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 9 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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