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White Chocolate Rum Truffles

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  • Prep 20 min
  • Total 5 hr 0 min
  • Servings 25
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Simple white chocolate ganache truffles with some dark spiced rum mixed in. Perfect for the holiday season!
by: Macheesmo
Updated Nov 24, 2014
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  • 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


  • 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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.

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

    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.

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

    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.

    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.

    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.

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

    Personally, I prefer cocoa powder!

    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

    Chocolate Truffle Cake Pops Recipe
    Black-and-White Truffles Recipe
    Luscious Chocolate Truffles Recipe

    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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