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These gorgeous creamy chocolate rum truffles are perfect enjoyed as a decadent small treat. Wrap them in cellophane and a ribbon and give them as homemade gifts for Christmas and birthdays.


  • 200 g dark chocolate, finely chopped
  • 150 ml thickened cream
  • 20 g butter
  • 1 tbsp rum
  • 1/2 cup cocoa powder

Place chocolate in a large heatproof bowl. Combine cream and butter in a small saucepan. Stir over medium heat until almost boiling.


Remove from heat and pour over chocolate. Set aside 2 mins, then stir until smooth. Mix in rum. Cover with plastic wrap and chill overnight or until firm.


Line an oven tray with baking paper. Place cocoa in a shallow bowl.


Using a melon baller or a spoon, scoop teaspoons of mixture and shape into balls using the palms of your hands. Toss in cocoa to coat. Arrange on tray and chill until ready to serve.

Tips: Store truffles in an airtight container in the fridge. Replace cocoa powder with shredded coconut or crushed nuts, if preferred.

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