These Chocolate Hazelnut Rum Truffles are rich and creamy balls of deliciousness. Made with just four ingredients, they’re the perfect recipe for special occasions like Christmas and Valentine’s Day.
As an Amazon Associate, I earn from qualifying purchases.
Chocolate. Hazelnuts. Rum. If those aren’t a winning combination, I don’t know what is.
These rum truffles are simply amazing. So soft and creamy, and just the perfect size for a decadent treat. Bring them out for a holiday or special occasion and your guests are sure to be impressed. What’s more, they’re naturally gluten free – score!
I’ve got step by step directions (with pictures) on how to make these so you know exactly what to do. While they’re not complicated, they do take a little time and effort, but are totally worth it.
Let’s get to it.
How To Make Rum Truffles
Step 1: Make the Chocolate Mixture
Chop the chocolate into small pieces using a large sharp knife and a large cutting board. Place the chocolate into a medium bowl and set aside.
Measure out the heavy cream and pour it into a microwave safe bowl (or use a microwave safe measuring cup). Measure the butter and place it in the cream. Microwave on high for 30 seconds, until very warm but not boiling. Pour the cream mixture over the chocolate and let sit for 5 to 7 minutes.
Take a whisk and whisk together the cream and chocolate. If the chocolate hasn’t melted all the way, put it in the microwave for 15 seconds, then stir again. If needed, heat another 15 seconds in the microwave and stir until no lumps remain.
Add the rum and vanilla extract into the bowl, then stir with the whisk until fully combined. The chocolate mixture should be thin and glossy. Stick the bowl in the refrigerator to chill for 1.5 to 2 hours.
Step 2: Prep the Toppings
Before you remove the bowl from the fridge, prep the topping ingredients. Get out your toppings and small plates to put them on. If using hazelnuts, chop them up very fine in a food processor (or with a large sharp knife and cutting board). If using coconut flakes, run them through a food processor to make them more fine – they’ll stick to the truffle better that way. The cacao powder can be put straight into a dish.
Place a piece or parchment or wax paper on a sheet pan (or other large flat surface) and set aside.
Step 3: Make the Rum Truffles
After the allotted time, take the bowl of chocolate mixture out and touch the chocolate. It should be firmed up but still soft and slightly tacky to the touch (as pictured above).
Next you’ll scoop the chocolate into roughly 1 inch balls. Use a melon baller (or a measuring spoon for ½ tablespoon) and scoop out some chocolate. Take a spoon and dig the chocolate out of the melon baller with the spoon. Next use your fingers to round the ball on the spoon as best you can before taking it off the spoon to finish rounding and smoothing with your fingers.
Take the chocolate ball and place it in one of the plate of toppings. Carefully roll it around with your fingers, then place the finished truffle on the parchment paper. Repeat, using the different toppings, until the chocolate mixture is gone.
Now a couple of things you may be wondering about rum truffles.
How Far Ahead Can You Make Rum Truffles?
You can make these truffles up to 2 weeks in advance, as long as you keep them in a sealed container in the refrigerator.
Can You Add Rum To Melted Chocolate? Won’t It Seize?
In this recipe, yes, you can because the chocolate has both cream and butter in it and you’re adding a very small amount of rum. Typically, if you add water (or anything water-based) to plain melted chocolate it will seize, which means the chocolate will start to harden and become kind of grainy.
Cooking Tips
-
The better the quality of chocolate you use for this recipe, the better the truffles will taste. I would not recommend using chocolate chips but would instead use a baking chocolate.
-
You may want to put 1 tsp of powdered sugar in with the coconut flakes when they go in the food processor to help them not stick together too much. It can give you a more even layer of topping for the truffle.
-
If you don’t like your truffles too boozy, cut back the amount of rum to 1 or ½ tablespoon.
Recipe Variations
-
Use different flavors of rum! while the recipe calls for hazelnut rum, you could also try it with coconut, orange, or spiced rum.
-
Roll the truffles in whatever topping you like! I’ve suggested chopped hazelnuts, cacao powder, or coconut flakes, but a different type of nut, sprinkles, or sugar crystals would also work.
-
Use a different type of chocolate! Darker, lighter, or even white chocolate will work in this recipe.
Pin These Chocolate Hazelnut Rum Truffles for Later
NEED MORE GLUTEN FREE DESSERT RECIPES? CHECK THESE OUT.
- Healthy Apple Crisp
- Gluten Free Poppyseed Pound Cake
- Crustless Banana Cream Pie Cups
- Gluten Free Blueberry Peach Crisp
- Raspberry Peach Nice Cream
OR MAYBE YOU WANT MORE CHOCOLATE RECIPES? TRY THESE!
- Gluten Free Banana Chocolate Chip Muffins
- White Chocolate Candied Lemon Slices
- Peppermint Bark Recipe
- Gluten Free Chocolate Chip Pumpkin Bread
- Cranberry Orange Chocolate Bark
- No Bake Chocolate Oatmeal Cookies
If you make these Chocolate Hazelnut Rum Truffles (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below!
YOU CAN ALSO FOLLOW ME ON FACEBOOK, INSTAGRAM, AND PINTEREST TO SEE MORE GOOD TO EAT, GLUTEN FREE FOOD.
Chocolate Hazelnut Rum Truffles
Equipment
- Small plates
- A food processor (mini or large)
Ingredients
- 4 ounces chocolate
- 4 tbsp heavy cream
- 1 tbsp butter
- 1.5 tbsp rum
- ¼ tsp vanilla extract
- toppings ¼ cup each of hazelnuts, cacao powder, and/or coconut flakes
Instructions
- Chop the chocolate into small pieces using a large sharp knife and a large cutting board. Place the chocolate into a medium bowl and set aside.
- Measure out the heavy cream and pour it into a microwave safe bowl (or use a microwave safe measuring cup). Measure the butter and place it in the cream. Microwave on high for 30 seconds, until very warm but not boiling. Pour the cream mixture over the chocolate and let sit for 5 to 7 minutes.
- Take a whisk and whisk together the cream and chocolate. If the chocolate hasn’t melted all the way, put it in the microwave for 15 seconds, then stir again. If needed, heat another 15 seconds in the microwave and stir until no lumps remain.
- Add the rum and vanilla extract into the bowl, then stir with the whisk until fully combined. The chocolate mixture should be thin and glossy. Stick the bowl in the refrigerator to chill for 1.5 to 2 hours.
- Before you remove the bowl from the fridge, prep the topping ingredients. Get out your toppings and small plates to put them on. If using hazelnuts, chop them up very fine in a food processor (or with a large sharp knife and cutting board). If using coconut flakes, run them through a food processor to make them more fine. The cacao powder can be put straight into a dish.
- Place a piece or parchment or wax paper on a sheet pan (or other large flat surface) and set aside.
- After the allotted time, take the bowl of chocolate mixture out and touch the chocolate. It should be firmed up but still soft and slightly tacky to the touch.
- Next you’ll scoop the chocolate into roughly 1 inch balls. Use a melon baller (or a measuring spoon for ½ tablespoon) and scoop out some chocolate. Take a spoon and dig the chocolate out of the melon baller with the spoon. Next use your fingers to round the ball on the spoon as best you can before taking it off the spoon to finish rounding and smoothing with your fingers.
- Take the chocolate ball and place it in one of the plate of toppings. Carefully roll it around with your fingers, then place the finished truffle on the parchment paper. Repeat, using the different toppings, until the chocolate mixture is gone.
Notes
- You may want to put 1 tsp of powdered sugar in with the coconut flakes when they go in the food processor to help them not stick together too much. It can give you a more even layer of topping for the truffle.
- If you don’t like your truffles too boozy, cut back the amount of rum to 1 or ½ tablespoon.
- The truffles will keep for up to 2 weeks in a covered container in the fridge.
Leave a comment