Rum Truffles Recipes

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EASY CHOCOLATE RUM TRUFFLES



Easy Chocolate Rum Truffles image

These rich, creamy chocolate rum truffles are sinfully delicious and irresistible. These no-bake homemade truffles only need 4 ingredients and 30 minutes of prep time.

Provided by Sabine Venier

Categories     Dessert

Time 1h30m

Number Of Ingredients 5

1/2 cup unsalted butter, cold
9.3 oz semi-sweet chocolate bars, melted and cooled
1/4 cup rum
14.1 oz semi-sweet chocolate, melted and cooled
1/4 cup cocoa

Steps:

  • 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.

Nutrition Facts : Calories 176 kcal, Carbohydrate 16 g, Protein 1 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 9 mg, Sodium 36 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving

RUM TRUFFLES



Rum truffles image

Make these decadent treats for serious lovers of chocolate. They make a gorgeous Christmas gift for family and friends - and they're surprisingly easy to make

Provided by Liberty Mendez

Time 30m

Yield Makes 20

Number Of Ingredients 6

100ml double cream
25g salted butter, cubed
300g milk chocolate, finely chopped
50ml dark rum
120g dark chocolate, broken into small pieces
2-3 tbsp cocoa powder

Steps:

  • Bring the cream and butter to the boil in a small pan, and put the milk chocolate in a heatproof bowl. Pour the hot cream mix over the chocolate, leave for 1 min, then stir until smooth and combined. Whisk in the rum, then chill in the freezer for 5-10 mins, or until just firm enough to roll.
  • Roll tablespoons of the mixture into balls in your hands, then transfer to a non-stick baking tray (you may want to wear gloves). Chill in the fridge for 1 hr, or until set. Meanwhile, melt the dark chocolate in a small heatproof bowl set over a pan of simmering water, and put the cocoa powder on a plate. Dip the chilled truffles into the melted chocolate using a fork, then shake off the excess and roll in the cocoa. If the cocoa starts to get too sticky, add another 1 tbsp.
  • Put the truffles on a tray or plate lined with baking parchment and chill for 1 hr to set, then package. Will keep in the fridge for up to one week.

Nutrition Facts : Calories 158 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium

CHOCOLATE RUM TRUFFLES



Chocolate Rum Truffles image

Delicious, rich chocolate rum truffles. Make them with rum or another one of your favorite spirits.

Provided by Laura Reigel

Categories     Dessert

Time 50m

Number Of Ingredients 4

16 ounces finely chopped chocolate or chocolate chips (Recommended: Guittard 70% cocoa)
1 cup heavy cream
3 tbsp good quality rum (or another spirit like bourbon or Bailey's)
23 ounces finely chopped chocolate or chocolate chips

Steps:

  • Place 16 ounces of chocolate in a large glass bowl.
  • Heat the cream in a saucepan to 90 to 110℉. Pour the hot cream over the chocolate. Let it sit for a few minutes, begin to whisk.
  • Whisk until the chocolate is melted and shiny. (If chocolate doesn't melt completely it can be microwaved for 30 seconds at a time or placed over a double boiler until melted.)
  • Add the rum (or another optional flavoring) and stir until everything is well-combined.
  • Pour the chocolate onto 9" x 13" baking pan. (Can be lined with parchment or plastic wrap.) Refrigerate for about 60 minutes, until the mixture is thick and "scoopable."
  • When the mixture is cool enough to hold its shape, scoop small balls of the chocolate onto a baking sheet that's been lined with parchment paper. For perfectly round truffles, quickly roll each one between the palms of your hands. You have to do this quickly, or the chocolate will become too soft.
  • Cover the truffles with plastic wrap and freeze the rolled balls for about 60 minutes, until they are firm and very cold.
  • Heat the 23 ounces of chocolate over a double boiler until melted and smooth. See notes for microwave directions.
  • Remove frozen chocolate centers from the freezer. Drop into melted chocolate one by one. Make sure each one is evenly coated.
  • Using a fork or chocolate dipping tool, remove and place on parchment paper. Cool completely.
  • Optional: as you make them, sprinkle each truffle with the decoration of your choice. (chopped nuts, toffee, jimmies, sprinkles, or gold dust)

Nutrition Facts : Calories 198 kcal, Carbohydrate 16 g, Protein 2 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 9 mg, Sodium 24 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

EASY RUM TRUFFLES



Easy rum truffles image

Treat friends to these moreish rum truffles. They make an ideal gift for grown-ups, or you can omit the rum to make plain chocolate truffles for children

Provided by Good Food team

Time 25m

Number Of Ingredients 5

200g dark chocolate (at least 70% cocoa solids), chopped into small pieces
150g double cream
100g chocolate cake, broken into crumbs
1 tbsp dark rum
3 tbsp chocolate sprinkles or chocolate vermicelli

Steps:

  • Heat the chocolate and cream in a heatproof bowl set over a pan of just simmering water, making sure the bowl does not touch the water. Stir until the chocolate has melted and the mixture is smooth.
  • Remove from the heat, and mix in the cake crumbs and rum. Leave to cool at room temperature until the mixture is firm enough to roll into balls, about 1 hr - don't worry if it splits slightly. If you're short of time, chill the mixture for up to 30 mins, stirring every 10 mins, until firm.
  • If the mixture splits, stir again until smooth. Put the sprinkles in a shallow dish. Roll teaspoonfuls of the mixture into balls, then roll in the sprinkles to coat. Will keep in a cool, dry place in an airtight container for up to a week.

Nutrition Facts : Calories 124 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

RUM TRUFFLES



Rum Truffles image

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!

Provided by TOO TOO

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 1h50m

Yield 24

Number Of Ingredients 6

8 (1 ounce) squares bittersweet chocolate, chopped
¼ cup cream
2 tablespoons unsalted butter
½ cup chocolate cake crumbs
2 teaspoons dark rum
½ cup chocolate sprinkles

Steps:

  • Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl.
  • 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.
  • 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.

Nutrition Facts : Calories 98 calories, Carbohydrate 9.6 g, Cholesterol 7.7 mg, Fat 6.2 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 3.2 g, Sodium 9.2 mg, Sugar 4.2 g

RUM RAISIN TRUFFLES



Rum Raisin Truffles image

Provided by Ina Garten

Categories     dessert

Time 1h10m

Yield 35 to 40 truffles

Number Of Ingredients 5

1/2 cup heavy cream
1 tablespoon unsalted butter
26 ounces good milk chocolate, chopped, divided
1 1/2 ounces raisins (about 2 tablespoons)
1/4 cup dark rum, such as Mount Gay

Steps:

  • In a heat-proof bowl set over simmering water, heat the cream until hot to the touch but not boiling and turn off the heat. Add the butter and 12 ounces of the chocolate to the hot cream. Stir until the chocolate melts. Meanwhile, mince the raisins and combine them with the rum in a small bowl. Stir the raisins and rum mixture into the melted chocolate mixture, cover with plastic wrap and set aside at room temperature for 6 hours or overnight.
  • The next day, using a very small (1 1/4-inch) ice cream scoop (you can also use 2 spoons), scoop balls of the mixture onto sheet pans lined with parchment paper. Refrigerate for at least 30 minutes.
  • When the chocolate is cold, place 10 ounces of the remaining chocolate in a small glass bowl and heat it in a microwave on high for 20 seconds exactly. Stir the chocolate and continue to heat it in the microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. This will take 5 or 6 times, depending on your microwave. Add the remaining 4 ounces of chocolate and stir until smooth. The chocolate should be 85 degrees F to 90 degrees F on an instant-read thermometer. If it¿s too cool, heat it briefly in the microwave. You¿ll want it to be pourable.
  • Using 2 spoons, pick up a chilled ball in one spoon and warm chocolate in the other and roll them around together until the chilled ball is completely coated in warm chocolate (don¿t drop the ball into the chocolate or the warm chocolate will cool off!). Place the coated truffle back on the parchment paper. Continue coating the balls until they¿re all covered with milk chocolate. Allow to sit at room temperature until the chocolate hardens. Serve at room temperature.

CHOCOLATE RUM TRUFFLES



Chocolate Rum Truffles image

It's hard to eat just one of these chocolaty silky candies. I like to keep some on hand for a quick sweet treat. -DeAnn Alleva, Hudson, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 5

14 ounces semisweet chocolate, divided
1 cup heavy whipping cream
1/3 cup butter, softened
1 teaspoon rum extract
1/2 cup finely chopped pecans or walnuts, toasted

Steps:

  • Coarsely chop 12 ounces of chocolate; set aside. In a saucepan, heat cream over low heat until bubbles form around sides of the pan. Remove from the heat; add chopped chocolate, stirring until melted and smooth. , Cool to room temperature. Stir in butter and extract. Cover tightly and refrigerate for at least 6 hours or until firm., Grate remaining chocolate; place in a shallow dish. Add nuts; set aside. Shape tablespoonfuls of chilled chocolate mixture into balls. Place on waxed paper-lined baking sheets. (If truffles are soft, refrigerate until easy to handle.) Roll truffles in chocolate-nut mixture. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 54 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 20mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

RUM RAISIN TRUFFLES



Rum Raisin Truffles image

Provided by Food Network

Yield 35 to 40 truffles

Number Of Ingredients 5

125 grams heavy cream (about 1/2 cup)
750 grams (about 26 ounces) milk chocolate, divided
15 grams butter (about 1 tablespoon)
40 grams raisins (about 1/8 cup)
60 grams dark rum, such as Mount Gay (about 1/4 cup)

Steps:

  • In a heatproof bowl set over simmering water, heat the cream until hot to the touch and turn off the heat. Meanwhile, chop 350 grams of the milk chocolate into small pieces. Add the chocolate and butter to the hot cream, and stir until the chocolate melts.
  • Place the raisins and rum in the bowl of a mini food processor or blender and process until the raisins are finely minced. Stir the raisin mixture into the chocolate mixture and set aside at room temperature for at least 6 hours or overnight to cool.
  • Using a 1 1/4-inch ice cream scoop, scoop balls of the rum raisin mixture and place them on sheet pans lined with parchment paper.
  • To make the tempered chocolate, chop the remaining 400 grams of milk chocolate and place 3/4 of it in a small glass bowl in the microwave for 20 seconds exactly. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining 1/4 of the chocolate and stir until smooth. The chocolate should register 85 to 89 degrees F on a candy thermometer.
  • With 2 small spoons, pick up each ball and cover it with tempered chocolate. (You can also use your hands to coat them.) They can look a little messy and "truffle" like. Place the truffle back on the parchment paper. Continue to coat each of the balls until they're all coated with milk chocolate. Allow to sit for a few minutes until the chocolate hardens. Serve at room temperature.

RUM TRUFFLES



Rum Truffles image

I love these truffles. It's not your traditional ganache type truffles but they are so good! The quality of the chocolate and a good chocolate cake makes all the difference in how the end result would taste. You can replace the rum with other flavours of extracts, etc. if you so desire.

Provided by Roxanne J.R.

Categories     Candy

Time 20m

Yield 24 truffles, 24 serving(s)

Number Of Ingredients 6

8 ounces bittersweet chocolate, chopped
1/4 cup cream
2 tablespoons unsalted butter
1/2 cup chocolate cake crumbs
1 tablespoon dark rum
1/2 cup chocolate sprinkles

Steps:

  • Line a sheet pan with aluminum foil or parchment paper.
  • Place chopped chocolate in a heatproof bowl.
  • 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.
  • 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.

Nutrition Facts : Calories 17.1, Fat 1.7, SaturatedFat 1.1, Cholesterol 5.3, Sodium 1, Carbohydrate 0.1, Protein 0.1

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