Chocolate Rum Truffles Recipe

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Chocolate Rum Truffles Recipe
Chocolate Rum Truffles Recipe photo by Taste of Home
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Chocolate Rum Truffles Recipe

Read Reviews
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Publisher Photo
It's hard to eat just one of these chocolaty silky candies. I like to keep some on hand for a quick sweet treat. —DeAnn Alleva, Hudson, Wisconsin
Featured In: Easy Truffles Recipes
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 14 ounces semisweet chocolate, divided
  • 1 cup heavy whipping cream
  • 1/3 cup butter, softened
  • 1 teaspoon rum extract
  • 1/2 cup finely chopped pecans or walnuts, toasted

Directions

Coarsely chop 12 ounces of chocolate; set aside. In a saucepan, heat cream over low heat until bubbles form around sides of the pan. Remove from the heat; add chopped chocolate, stirring until melted and smooth.
Cool to room temperature. Stir in butter and extract. Cover tightly and refrigerate for at least 6 hours or until firm.
Grate remaining chocolate; place in a shallow dish. Add nuts; set aside. Shape tablespoonfuls of chilled chocolate mixture into balls. Place on waxed paper-lined baking sheets. (If truffles are soft, refrigerate until easy to handle.) Roll truffles in chocolate-nut mixture. Store in an airtight container in the refrigerator. Yield: 3 dozen.
Originally published as Chocolate Truffles in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p186

Nutritional Facts

1 each: 54 calories, 6g fat (3g saturated fat), 14mg cholesterol, 20mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 0 protein.

  • 14 ounces semisweet chocolate, divided
  • 1 cup heavy whipping cream
  • 1/3 cup butter, softened
  • 1 teaspoon rum extract
  • 1/2 cup finely chopped pecans or walnuts, toasted
  1. Coarsely chop 12 ounces of chocolate; set aside. In a saucepan, heat cream over low heat until bubbles form around sides of the pan. Remove from the heat; add chopped chocolate, stirring until melted and smooth.
  2. Cool to room temperature. Stir in butter and extract. Cover tightly and refrigerate for at least 6 hours or until firm.
  3. Grate remaining chocolate; place in a shallow dish. Add nuts; set aside. Shape tablespoonfuls of chilled chocolate mixture into balls. Place on waxed paper-lined baking sheets. (If truffles are soft, refrigerate until easy to handle.) Roll truffles in chocolate-nut mixture. Store in an airtight container in the refrigerator. Yield: 3 dozen.
Originally published as Chocolate Truffles in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p186

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Reviews forChocolate Rum Truffles

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MY REVIEW
az_jill User ID: 5181702 93309
Reviewed Nov. 16, 2014

"My 1st attempt with truffles made with cream and they turned out fabulous! They are melt in your mouth goodness. I tried rolling them in several ingredients, coconut, sprinkles & unsweetened cocoa, but the nut/chocolate coating beat them all out hands down. Thanks DeAnn!"

MY REVIEW
Twisted Knitster User ID: 1222855 53406
Reviewed Dec. 22, 2007

"This recipe is spot-on wonderful. So many people enjoy the conveniance of truffles made with cream cheese or the like but there is nothing like the silky goodness of a truffle made with heavy cream. Mmm!! Yummy! Thank you for posting!!"

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