Diesen Beitrag gibt es auch auf Deutsch
These boozy rum truffles with notes of coconut and hazelnut are the perfect last minute Christmas present!
Rum and chocolate, need I say more?
This combination always works. It’s particularly delectable in form of these decadent rum truffles that are comprised of grated dark chocolate, desiccated coconut, ground roasted hazelnuts and of course rum! They make lovely Christmas gifts and come together very easy.
Until recently my only association with rum truffles were the Rum-Kokos Kugeln by Casali (an Austrian candy), which are coconut rum truffles, that have a liquid rum filling in the center. They were one of my favorite things to eat as a kid, despite not officially being allowed to eat them. While they only contain a small amount of rum, my mother didn’t very much like the idea of her 8-year-old munching on boozy chocolate truffles. As a kid, I obviously didn’t understand her reasoning and would often sneak a handful of my brother’s bag, while no one was looking. Let’s not tell her about that…
This Christmas season, I decided to make my own vegan version of the tasty classic. Rum truffles are one of the easiest things to veganize. By swapping out the butter for vegan butter and making sure to buy dairy-free dark chocolate, you effortlessly end up with a vegan pendant. To be frank, I really couldn’t taste the difference and had to keep myself from eating the entire box at once.
These truffles don’t just make a lovely addition to your Christmas cookie collection, they also make beautiful gifts. You can make 3 (or more) different coating variations and end up with a nice little collection that all taste a little different. I prefer chocolate sprinkles for the coating, but other tasty variations you could try include:
- Ground nuts of any kind (pistachios, roasted almonds, roasted pecans,..)
- Cocoa powder
- Sprinkles of choice
- Granulated sugar
- Melted chocolate
Note, while the rum truffles don’t require a lot of prep time, the mass needs to be chilled for 2 hours. If you’d try to roll them straight away, they would be too soft.
While rum truffles are very straight forward, the only thing that could cause you trouble is working with a mass that is too cold, which results in the sprinkles not adhering. This can be prevented by either letting the mass warm up a bit, or rolling each ball a little longer in your hands, so it gets a bit softer. This is only the case with sprinkles, as I have found that other coatings always work well, no matter how cold or warm the truffles are.
Merry Christmas and happy baking!Print
Boozy chocolate truffles with coconut and hazelnut
- 1 stick butter (115g), softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (110g)
- 3.5 oz dark chocolate (100g), finely grated
- 1 and 1/4 cups desiccated coconut (120g)
- 1 cup ground roasted hazelnuts* (100g)
- 5 tablespoons rum
- chocolate sprinkles, desiccated coconut and ground roasted hazelnuts* for rolling
- Beat the butter and vanilla in a mixing bowl for 1 minute. Sieve in the powdered sugar and continue beating for 2 minutes.
- Add the grated chocolate, desiccated coconut, ground hazelnuts and rum and mix everything together with a fork or your hands. Chill the mixture for at least 2 hours in the fridge.
- Roll about 12g of the mixture into a ball with your hands and then roll in the chocolate sprinkles/desiccated coconut or ground hazelnuts.
- Let the truffles chill a bit before serving and store in the fridge.
*If you cannot find ground roasted hazelnuts at the supermarket, you can buy ground hazelnuts and roast them yourself. Simply heat them in a non-stick pan, stirring often until they are golden brown and fragrant.
Truffles taste even better on the second day.
Store the truffles in an airtight container in the fridge for up to a week.
Keywords: rum truffles, chocolate truffles, vegan truffles