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White Chocolate Rum Truffles

Macheesmo Recipe by
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White Chocolate Rum Truffles
  • Prep Time 20 min
  • Total Time 5 hr 0 min
  • Servings 25
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White Chocolate Rum Truffles

Simple white chocolate ganache truffles with some dark spiced rum mixed in. Perfect for the holiday season!

Ingredients

6
ounces white chocolate
3
tablespoons heavy cream
2
tablespoons spiced dark rum
1
tablespoon unsalted butter
1
cup powdered sugar, for dusting
1
cup cocoa powder, for dusting

Directions

  • 1 Add chocolate chips and cream to a small mixing bowl and set over a double boiler to slowly heat. As the chocolate melts, gently stir the mixture with a plastic spatula.
  • 2 When the chocolate is completely melted and mixed with the cream, add in the butter and rum and remove from heat. Continue to stir until butter is melted and the ganache is one consistency.
  • 3 Cover bowl with plastic wrap so the plastic sits directly on the ganache and refrigerate until cool, at least four hours, but overnight is best.
  • 4 Remove ganache from the fridge. Use a small spoon to roll large teaspoon-sized balls of the ganache. Place rolled balls on a baking sheet lined with parchment paper.
  • 5 Freeze ganache balls for an hour.
  • 6 Remove balls and toss in either powdered sugar or cocoa powder.
  • 7 Store finished truffles in the fridge until you serve them.
See Step By Step

Step By Step  

White Chocolate Rum Truffles

As prepared by Macheesmo,

Have you been to a chocolate shop recently?


And by recently, I mean in the last fifty years. If you have then you’ll probably know that anytime chocolate is formed into tiny balls, it’s immediately more expensive.

I’m not really sure why this is, but it’s just a fact.

The truth is, with just a few ounces of chocolate and some other simple ingredients you can make really good truffles at home. Once they’re made, share them or hoard them – your choice!

For my money, I love making white chocolate rum truffles and dusting them in either powdered sugar or cocoa powder for that traditional truffle look.

 

Ganache ingredients

If you wanted to make simple truffles, there are only three ingredients needed for the filling: chocolate, cream, and butter. Done deal.

 

Starting ganache

In a small or medium mixing bowl, add the chocolate and cream and put it over a double boiler (just a pot of simmering water) until the chocolate melts. Stir it regularly with a plastic spatula until the cream and chocolate are mixed together.

 

Adding butter

Then add your soft butter to the mix and continue to stir until it’s melted.

 

Adding rum

Finally, add in the rum if you’re using it. These won’t get you drunk or anything, but they have a nice little kick to them.

 

Ready to chill ganache

At this point the ganache is too hot and runny to work with, so cover it with plastic wrap and chill it for at least four hours in the fridge. Put the plastic wrap right on the ganache so a film doesn’t form.

 

Truffles formed

Once the ganache is cool, form it into large teaspoon-sized balls and set them on a baking sheet lined with wax or parchment paper. Work quickly here! As the ganache warms up, it will become harder to shape.

Once all the truffles are formed, move the baking sheet to the freezer for an hour.

 

Coating truffles

Once the truffles are cool, you can choose to coat them in powdered sugar or cocoa powder.

 

Chocolate coating

Personally, I prefer cocoa powder!

 

Bite out of truffle

Eat them right away or store them in the fridge until you serve them! I like to serve them in mini muffin tins for easier handling.

 

These look fancy and your guests will be impressed, but trust me… nothing could be easier than making a batch of these bad boys.


More Truffle Recipes



Nick thinks these truffles taste like a million bucks. Be sure to check out his blog, Macheesmo, and follow him on his Tablespoon Profile.
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Nutrition Information 
No nutrition information available for this recipe
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