Rum Truffles Recipe | Coeur de Xocolat

Method

Step 1 Prepare the ganache base

Break or grate the chocolate into small pieces and place in a microwave-safe bowl.

Pour the cream over the chocolate.

Microwave on full power for 30 seconds.

Stir for 1 minute it will barely change at this stage (that’s normal).

Step 2 Create the ganache

Microwave again for 30 seconds, then stir for 1 minute. The mixture should start to resemble chocolate milk.

Return to the microwave for another 20 seconds, stir for 1 minute, and repeat in 10-second bursts if needed until fully melted and smooth.

Add the rum and softened butter, then stir until glossy and well combined.

Step 3 Chill and shape

Refrigerate the ganache for 2 hours until firm.

Use a melon baller or teaspoon to scoop small portions.

Dust your hands lightly with cocoa powder and roll into rustic truffle shapes slightly imperfect looks beautifully handmade.

Step 4  Finish and store

Coat in your choice of:

Cocoa powder

Icing sugar

Grated milk, dark, or white chocolate

Finely chopped nuts

Store in an airtight container and enjoy within 4 days (or 7 days if butter was added at the start).

Chef’s Tip

For an ultra-smooth finish, blend the ganache briefly with a stick blender before chilling. You can also flavour with coffee liqueur, spiced rum, or orange zest for a festive twist.

Interesting Fact

Chocolate truffles take their name from the prized French fungus both share a luxurious reputation and an earthy decadence.

These petits fours have been a mark of fine dining since Escoffier’s time, symbolising indulgence and craftsmanship in every bite.

Shelf Life & Storage

Keep refrigerated in an airtight container for up to 7 days. Serve at room temperature for the best flavour and texture.