Rum Truffles
Semi-sweet chocolate, dark rum and heavy cream come together in this vegetarian — 60 minutes, 6 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for pan and saucepan. At easy difficulty across 6 steps, it's a good one for a busy evening. As written, it's meat-free.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Chop the chocolate finely and melt it gently with the butter in a heatproof bowl set over a pan of barely simmering water, stirring until smooth, then remove from the heat and let cool slightly.
- Whisk the egg yolks with the powdered sugar in a separate bowl until pale and thick, which also helps them blend smoothly into the warm chocolate.
- Temper the yolk mixture by stirring in a spoonful of the warm chocolate first, then fold the yolks back into the rest of the chocolate along with the cream, and set the bowl over the simmering water for 2 to 3 minutes, stirring constantly so the yolks reach a safe 71°C (160°F).
- Stir in the rum, then cover the mixture and chill in the refrigerator for at least 2 hours until firm enough to scoop and roll.
- Using a teaspoon or small scoop, portion the truffle mixture and quickly roll each piece between your palms into a rough ball, working in small batches so the mixture stays cold.
- Roll each truffle in the cocoa powder to coat fully, then return them to the refrigerator to set for another 30 minutes and serve chilled in small paper cases.
You'll use: Pan · Saucepan · Blender · Whisk
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Heavy Cream
- evaporated milk · ½ cup milk + ¼ cup melted butter · full-fat coconut milk
Tips & common questions
How long does Rum Truffles take to make?
About 60 minutes from start to finish — an estimate based on the 6 steps and 7 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Rum Truffles vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Rum Truffles is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Rumkugeln.jpg by Sebastian Zurkuhl, CC BY-SA 2.0 de via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.