These rich, creamy chocolate rum truffles are sinfully delicious and irresistible. You only need 4 ingredients and 30 minutes of prep time. I'll show you how to make this chocolate truffle recipe with easy-to-follow directions. By the way, have you tried my eggnog truffles?
Beat the butter in a mixer or using a handheld mixer at medium speed until it's soft and creamy. It should take around 2-3 minutes.
Pour in melted chocolate with the butter and mix for approximately 1 minute until it's creamy.
Pour in rum and mix until well combined on low speed. It should be smooth and creamy.
Place the bowl in the freezer for around 5 minutes until it firms up. Once it's firm enough to scoop with an ice cream scoop, it's ready.
Note: Depending on how soft the mixture is at the time you freeze it, it may take shorter or longer to firm up.
Roll the truffles into balls, but do so quickly enough that they don't melt in your hands. Place the chocolate balls in the fridge for 1 hour, or if you're in a hurry, cool them in the freezer for 10-15 minutes.
Coat the chocolate truffles in melted chocolate. Place them in the fridge for 10-15 minutes so they can dry. Add a dusting of cocoa before serving.
Expert tips for success
- Use high-quality semi-sweet chocolate for the best results. I prefer using chocolate bars over chocolate chips.
- Make sure that the chocolate mixture is cold enough to roll into balls. Don't roll the balls too long in your hands, or they will start melting, and chocolate will get everywhere.
- Don't skip placing the chocolate rum balls in the freezer so they can set up correctly.
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.
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.
Can I Add Extra Ingredients?
Yes, absolutely! You can try all sorts of flavor combinations. Some options to add in would be:
- Nuts - Pecans, walnuts, almonds, peanuts, hazelnuts, or anything else you like. Crush them up and add them to the chocolate-butter mixture. Or add some crushed nuts on top of the chocolate truffles.
- Coconut - Sprinkle with some toasted after you dip them in chocolate. Yum!
- Candy - Crush up some of your favorite candies and add them to the truffle mixture or add them on top as a garnish.
How long do they last
Store the them in an airtight container. Either a plastic bag or glass bowl with a lid would work great. Keep them away from other foods with intense flavors. They should be kept in the refrigerator for up to 2 weeks.
Keep them stored in a sealed container for up to 2 - 3 months. When you are ready to serve them, toss them in the fridge until they have thawed out.
More festive recipes
You aren't going to want to miss out on these delicious recipes:
- Sweet Potato Cheesecake with Marshmallow Meringue
- Easy Gingerbread Men Cookies
- Best Eggnog Recipe
- Christmas Thumbprint Cookies
- Linzer Cookies
Easy Chocolate Rum Truffles
- ½ cup unsalted butter, cold
- 9.3 oz semi-sweet chocolate bars, melted and cooled
- ¼ cup rum
- 14.1 oz semi-sweet chocolate, melted and cooled
- ¼ cup cocoa
- 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 the melted chocolate and mix until creamy for about 1 minute. Add the rum and mix on low speed until well combined and smooth.
- Cool for about 5-10 minutes in the freezer or until firm enough to scoop with an ice cream scoop. You don't want them to get too hard either. The time they need to firm up will depend on how warm the chocolate was when you add it and which chocolate you used.
- Roll the truffles quickly into balls. Don’t roll for 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 the truffles in melted chocolate and let dry in the fridge for about 10-15 minutes. Dust with or roll in cocoa before serving. Store leftovers in the refrigerator for up to 2 weeks.
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Can you use just 9 ounces of the chocolate bars instead of 9.3? Would it ruin the recipe? I have made this once and it was delicious. The only problem I have was that Coating.
No, that should be fine.
How much is half a cup of butter in ounces or in grams please. I’m going to try out the recipe tomorrow as I need to get butter as only have salted. Thanks a million.
It's 113g or 4oz. You can switch between US customary and metric at the top of the ingredients list. I hope that helps! Happy baking!
can I ask if you use white rum or dark rum?
I prefer the taste of dark rum, but every kind of rum works well.
Sandi S Johns
I used acai liquer and white chocolate and then dipped them in dark chocolate using all your measurements and they were amazing!! thank you!
Hi dear , can I use the compound dark chocolate button instead of dark chocolate bar to replace it ?
Have a good day 😊
Hi Rachel, Yes, it's possible, but they behave a little differently than chocolate bars. They will harden faster during the process, so keep an eye on them 🙂 Use only chocolate of which you like the taste, though.
Hello dear. I am Sisa and I am from Bulgaria. You may not have heard of this country, but it is beautiful with its rivers and mountains. But that doesn't matter now. The important thing is that I wanted to know how famous you are with your wonderful recipes. Full professionalism. Soon my daughter is having a holiday and I will use your recipes. Thank you and I wish you success in personal and professional terms???
Thank you so much for your nice comment, Sisa! I'm happy that you like my recipes. Have a wonderful day. 🙂
I just not had salted butter, so I used that, I only had 1 cup semi sweet chocolate (seems as though 2 young boys got into mommy’s baking cupboard...hmmmmmm) and I did 3 til rum and 1 tlbspn evaporated milk (trying to use that up) in freezer now; making ahead of time for an adult party I am having Columbus Day weekend for a special treat. Will keep you posted on the turn out!
Can you freeze them for about a month?
Yes, that is possible. Let them thaw in the fridge before serving.