Creamy, boozy, chocolatey. These Easy Chocolate Rum Truffles require just 4 ingredients. No cooking, no baking!
Easy Chocolate Rum Truffles – yes it’s Christmas time
Recipe No.2 on our Christmas baking trip. This week we started with colorful Christmas Thumbprint Cookies which literally melt in your mouth.
I’m 100% in Christmas mood and decorated the whole house. If you ask me, Advent could be 2 months a year. To get you into the Christmas mode quickly, I will serve you a handpicked selection of my favorite Christmas baking recipes during the next weeks. Easy recipes which are a MUST for every Christmas season.
Today we enter the super, super easy section of our Christmas baking journey. Just 4 ingredients and you don’t need to cook or bake anything.
Is no-bake technically seen baking? Whatever, I think you don’t care. These Chocolate Rum Truffles are delicious, easy, and quick. Exactly what you are looking for, right?
As you can see in the video, it’s the easiest ever Christmas baking recipe.
You just need 4 ingredients!! Butter, chocolate, rum, cocoa. Oh man, it is like you eat an ultra creamy, tenderly melting chocolate ball with a very present rum taste. The rum taste is on the spot. Not too much and not too less.
Although I dusted mine with a good amount of cocoa before serving, you can skip that if you want to. Decorate them with sprinkles on top, chocolate lines, or eat them just as they are. It’s up to your preference. I added a hint of gold dust on a few truffles just for the eye.
These Chocolate Rum Truffles are an absolute highlight in this Christmas baking season, they are
- oh so creamy
Happy Christmas baking, or no-bake baking?! Whatever.
If you make this Easy Chocolate Rum Truffles recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
- 1/2 cup unsalted butter, cold (113g)
- 1 1/2 cups semi-sweet chocolate, melted (9.3 oz / 262g)
- 4 tbsp rum (60ml)
- 2 1/3 cups semi-sweet chocolate, melted (14.1 oz / 400g)
- 1/4 cup cocoa (21g)
With a handheld or stand mixer fitted with a whisk or paddle attachment beat butter on medium speed until soft for about 2-3 minutes. Add melted chocolate and mix until creamy for about 1 minute. Add rum and mix on low speed until well combined and smooth.
Cool for about 5 minutes in the freezer or until firm enough to scoop with an ice cream scoop. The time will depend on how warm the chocolate was when adding it.
Roll truffles quickly into balls. Don’t roll too long or the truffles will begin to melt in your hands. Cool for about 1 hour in the fridge, or 10-15 minutes in the freezer if you want to speed up the process.
Dip truffles in melted chocolate and let dry in the fridge for about 10-15 minutes. Dust with cocoa before serving. Store leftovers in the refrigerator up to 2 weeks.
- Use good quality chocolate for the best results.
- Make sure that the chocolate mixture is cold enough to roll into balls, or it will melt too fast.
- Don't skip placing the chocolate rum balls in the freezer so they can set up correctly.
- Make sure not to roll the balls too long in your hands, or they will start melting, and chocolate will get everywhere.
What Can I Use Instead Of Rum?
There are several options for you to use instead of rum depending if you want to use alcohol or something else. Possibilities for using alcohol would be whiskey or bourbon. Both would be nice flavors and great options.
For non-alcoholic homemade truffles, an excellent option is pure vanilla extract. Using apple, pineapple, or orange juice are also fantastic options. Sometimes it's nice to make a few different flavors to try out to see what you like best.
Can I Use Salted Butter If I Don't Have Unsalted?
Yes, you can use salted butter if that's what you have on hand. My only warning to you is that because the butter has salt in it, it's going to taste salty. Salt is a flavor that goes well with sweets, so it will still taste great, just different.
Do I Have To Use Semi-Sweet Chocolate?
I prefer the flavor of semi-sweet chocolate, but you could certainly use other options. Milk chocolate and white chocolate would both taste great. You could use semi-sweet chocolate for the centers and dip them in milk or white chocolate for a variety. Sometimes it's fun to make several different kinds and try them all.