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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
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    3 dozen

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