Chocolate Rum Truffles


Makes 24 Servings

This recipe is quick and easy, and since the truffles will keep for at least three weeks (if you don’t eat them before), they are nice make-ahead treats.

For the Truffles:

1/3 cup heavy cream

¼ cup European style unsalted butter

6 oz Semi-sweet chocolate, finely chopped

1 Tbsp Dark rum


  1. Stir cream and butter in a saucepan over low heat until butter is melted.
  2. Remove from heat; stir in chocolate until melted and smooth. Stir in rum.
  3. Pour mix into a shallow baking dish and refrigerate until malleable, about 40 minutes.


For the Coatings:

2 – 3 Tbsp ground unsalted pistachio nuts

2 – 3 Tbsp unsweetened cocoa powder

2 – 3  Tbsp confectioners sugar

2 – 3 Tbsp chocolate sprinkles


  1. Spread 2 – 3 Tbsp of each coating ingredient into shallow dishes.
  2. Divide cold chocolate mixture into 24 equal portions.
  3. Roll each portion into a ball shape.  Roll 6 balls in each coating.
  4. Place balls in 1” paper or foil bonbon cups.


Note: To make Orange Chocolate Truffles, omit the rum and substitute 2 Tbsp finely grated orange zest and a Tbsp of orange extract.

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