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
- chocolatey
- boozy
- easy
- irresistible
- peeeeerfect
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!
Creamy, boozy, chocolatey. These Easy Chocolate Rum Truffles require just 4 ingredients. No cooking, no baking!
- 1/2 cup butter (113g)
- 1 + 1/2 cups chocolate melted (9.3 oz / 262g)
- 4 tbsp rum
- 2 + 1/3 cups chocolate melted (14.1 oz / 400g)
- 5 tbsp cocoa
With a handheld or stand mixer fitted with a whisk attachment beat butter on medium speed until soft for about 1-2 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 fridge until firm enough to scoop with an ice cream scoop.
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.
Dip truffles in melted chocolate and let dry in the fridge for about 10-15 minutes. Sprinkle with cocoa before serving. Store leftovers in the refrigerator up to 2 weeks.
These would be perfect to satisfy my chocolate cravings and I love the simplicity of the recipe!
Fida, I can say when you are a chocoholic like I am, this is YOUR recipe.
Very easy and very yummy! I used Ron Zacapa 23 Centenario Rum and semi sweet chocolate dipped in dark chocolate and rolled in a few flavors. The chopped heath was the favorite! Next time I will use milk chocolate to calm the bite of the rum. I served them with the rum and my father in law went crazy! Thank you for the recipe!!!!
Thank you so much for your feedback, Angelic! I’m happy that you like it. Happy New Year 🙂
Hooray truffles season! These rum truffles look so great!
Thank you, Lily!
Thanks for the recipe, I will try it out soon.
You are very welcome! I love to share all my favorite recipes with you.
What kind of rum do you use? I’m sure it would taste great with any =) but wondering if you use white gold or spiced? For that matter coconut would probably be yummy too!
I used gold rum for this recipe. Yes, coconut would be a perfect fit too. Merry Christmas, Bethany!
Hi, is it milk or dark chocolate?
Hi Dianna, I used dark chocolate.
Thank you, once got ingredients will be trying them for my two sons x
Will these melt if left at room temp for a few days?
No, but they will be very soft and won’t last that long like in the fridge. If you don’t want to eat them cold, set them on the counter for 1 hour before serving. Hope that helps!
made these today for a Christmas party. oh they are soooo good. I’m making another batch with more rum. Very easy and NO BAKE! Great for me. Merry Christmas everyone!
Awesome, Barbara! I’m happy that you like them. I recommend to add 1 tbsp rum at the time to your taste. But be careful. The rum taste gets more intense after chilling. Happy baking and merry Christmas to you and your family 🙂
I’m sure this will turn out lovely but it’s going to take quite a bit longer the 5 minutes in the fridge before the chocolate mixture is ready to scoop. It’s been in there about 20 and still very liquidy. It’ll take about 45min I think before it’s ready to roll
Mine always take 5 minutes to scoop them. Make sure that the butter is cold. Let the melted chocolate cool down (it shouldn’t be hot) before adding it to the butter. The warmer the chocolate, the longer they take to get firm. To speed the process up you could place them in the freezer for 5 minutes. Hope that helps!