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Rated excellent by our customers

Chocolate rum truffles

Ideal for a valentines day treat.

Customer Rating:
5.0 (2 votes)

Posted by: Rhona




> 2 hrs

Skill Level




Courses etc.


You will need

Truffle mix:
200ml double cream

Sorry unavailable

More products
25g butter Available only in our Edinburgh shops More products
2 tbsp rum
450g  72% dark chocolate broken into small pieces More products
Truffle coating:
cocoa powder, unsweetened More products
dark chocolate vermicelli

Need help converting measurements? View our recipe measurement conversion tables here.


  • Line a tin approx 250mm x 150mm with non-stick baking paper.
  • Put the cream and butter into a heavy bottomed saucepan and heat until the mixture is almost boiling.
  • Remove the mixture from the heat and pour over the chocolate pieces in a heat proof bowl, making sure the choolate melts thoroughly.
  • Add the rum and mix together well.
  • Pour the molten truffle mixture into the tin and then place the tin in the fridge for several hours to set.
  • To make the chocolate truffles pull or cut off small equally sized pieces and roll them into balls.
  • This can get messy as the chocolate will melt with the heat of your hands.
  • Use a dry knife for cutting the truffle mixture or the water will spoil the truffle mixture.
  • Once the truffle mixture becomes too soft to work chill for a further 30 mins.
  • Once the truffles are formed put the different coatings on separate plates then gently coat the truffles in one of the coatings.
  • They should be kept in the fridge until ready to eat.

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