Rustic Rum Truffles




Introduction: Rustic Rum Truffles

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If you’re looking for a treat to finish off your meal or something for a special occasion then I’m hard pressed to think of something better than these Rustic Chocolate Rum Truffles. The blend of the dark chocolate, rum, honey and cocoa come together perfectly to produce a beautifully balanced flavor that will not easily be forgotten, I really can’t express just how good I think that this recipe is.


250g Dark Chocolate buttons
1 large tsp of clear honey
25g butter
200ml thickened cream
1 tbsp Rum
Dutch Cocoa Powder to coat the truffles

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Step 1: Melt the Chocolate

Melt the chocolate using either a microwave oven or water filled Bain-Marie. Once the chocolate has been melted, add the honey and butter. Stir until melted.

Info on how to melt the chocolate can be found here

Step 2: Heat the Cream

Meanwhile, while the chocolate is melting, pour the cream into a saucepan and bring it to a slow boil.

Step 3: Add Cream and Rum to the Chocolate

Once the chocolate is melted and the cream is up to temperature, pour the cream over the chocolate mixture and whisk until the mixture is smooth.

Once the cream and chocolate are thoroughly mixed, add the Rum and once again mix until combined.

Step 4: Chill the Truffle Mixture

Pour the truffle mixture in a glass bowl and put it into the refrigerator to set. The truffle mixture may take up to four hours to set depending on the shape of the glass bowl. The mixture, once set should still be reasonable soft to the touch but should not flow like a liquid.

Step 5: Shape the Truffles

Once the mixture is set, shape little quenelles between 2 teaspoons. Place each quenelle on a baking sheet. Once all the truffles have been shaped, put them back into the fridge to set for about one hour. Don’t worry if they are a bit rough around the edges at this point, the edges will be smoothed out in the next step.

Step 6: Finnish the Truffles

Spread a layer of Cocoa on a plate. In turn, place each truffle into the Cocoa and roll it around until it is completely coated.
Once coated transfer to a clean plate and refrigerate until you are ready to eat them.

If you don’t have any Rum handy, other flavors that will also work with the truffles include orange liqueur or brandy.
Truffles can be coated in finely chopped nuts such as toasted hazelnuts or macadamias rather than Cocoa if you’d prefer.
If you are not familiar with the technique for forming quenelles using teaspoons, the truffles can be piped using a piping bag fitted with a 2 cm nozzle onto a baking sheet.

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    4 Discussions


    8 years ago on Introduction

    Those sound really good! Thanks for the recipe.


    Reply 8 years ago on Introduction

    Good catch.


    8 years ago on Introduction

    Too bad you didn't post this yesterday - I finished the rum bottle yesterday and the liquor stores are closed around here on Sundays!