Dark Chocolate Rum Truffles – step aside bourbon balls, rum balls are back in town! These dark chocolate rum balls are filled with intense dark chocolate flavor and of course rum! Dark chocolate, holiday cake or fruit bread, rum, and cocoa powder are all you need to make these!
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Easy Quick Fix Truffles
I admit it, I love truffles. I love that they are somewhat portioned controlled (though not really in my case!) They are so easy and so crazy delicious. I went searching through some old magazines and found that I had marked the Dec-Jan 2014 issue of Donna Hay magazine.
Look at the four options she has for quick fix truffles: Dark Chocolate and Rum Truffles, Amaretti Cranberry and Clementine Truffles, Date Raisin and Hazelnut Liqueur Truffles, and Madeira Cake Cherry and White Chocolate Truffles. Personally I think a worthwhile goal would be to work my way through all of them, don’t you agree?
Dark Chocolate Rum Truffles
I’m pretty sure you’re going to want to make them all, because after you try just one, you’re hooked. I started out with the dark chocolate and rum ones. Why? Um…dark chocolate…rum…? I’m there!
These were so good and so easy! She calls for 10 ounces of fruitcake, I couldn’t really find any fruitcake, so I subbed a cranberry walnut bread. Not a toasting bread, but one that had a rich moist consistency like a banana bread. It was perfect! These are really rich and one truffle is oh-so-satisfying!
These are perfect for Christmas or Valentine’s Day or let’s say any Wednesday! For Christmas, you could use any sort of fruit cake, panetonne, or like I mentioned above a cranberry walnut bread. For Valentine’s Day, a red velvet cake would be perfect! For that Wednesday when you desperately need a truffle, wouldn’t a banana bread be good!
If you want to be totally decadent, serve these with this Chocolate Coffee Martini because too much chocolate is not possible!
Dark Chocolate Rum Truffles
Dark Chocolate and Rum make these Dark Chocolate Rum Truffles extra amazing!
- 10 ounces fruit cake or other holiday cake or moist bread
- 1 tablespoon dark rum
- 7.5 ounces dark chocolate melted
- 7.5 ounces dark chocolate melted for dipping
- cocoa for dusting
Place the fruit cake and rum in a food processor. Process until combined. Place in a bowl and pour over the 7.5 ounces of dark chocolate. Mix to combine. Refrigerate for 30 minutes - don't go any longer because the chocolate will become too firm to shape.
Shape into 1 1/2 inch balls. Using two forks, dip the truffles into the melted chocolate. Place on a lightly greased wired rack placed on top of a baking sheet lined with non stick baking paper. Refrigerate one hour or until set.
Dust with cocoa before serving.