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Chocolate Rum Truffles

 Chocolate Rum Truffles
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
36 ServingsPrep: 25 min. + chilling


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 54 calories, 6 g fat (3 g saturated fat), 14 mg cholesterol, 20 mg sodium, 1 g carbohydrate, trace fiber, trace protein.