Rum truffles

  • 30 mins cooking
  • Makes 24 Item
  • Print


Rum truffles
  • 250 gram dark (semi-sweet) chocolate
  • 2 tablespoon milk
  • 75 gram butter
  • 1 tablespoon dark rum
  • 1 cup (100g) cocoa powder


Rum truffles
  • 1
    Break chocolate into a medium heatproof bowl, add milk and butter; stir over a small saucepan of simmering water until smooth (don't let water touch base of bowl). Stir in rum. Cover bowl with plastic wrap; refrigerate 2 hours.
  • 2
    Sift cocoa powder onto a large tray. Roll rounded teaspoons of mixture into balls; roll in cocoa. Place truffles on baking-paper-lined tray. Refrigerate until firm.


If you have one, use a melon baller to scoop perfectly round balls of truffle mixture.