Chocolate Rum Truffles

Total Time

Prep: 25 min. + chilling


3 dozen

Updated: Aug. 05, 2022
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


  • 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 chocolate; set aside. In a saucepan, heat cream over low heat until bubbles form around sides of pan. Remove from the heat; add chopped chocolate, stirring until melted and smooth.
  2. Cool to slightly warmer than room temperature. Stir in butter and extract. Cover tightly and refrigerate for at least 6 hours or until firm.
  3. Grate remaining 2 ounces 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.

Nutrition Facts

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