These Chocolate Hazelnut Rum Truffles are rich, creamy, and easy to make with just a few ingredients. They’re ideal for holidays, gifts, or a special dessert for Valentine’s Day and Christmas.
Chocolate. Hazelnuts. Rum. It’s a classic combination that makes exceptionally indulgent truffles.
These truffles are soft, creamy, and perfectly bite-sized. They’re naturally gluten free and impressive enough to serve for guests or package as edible gifts. The technique is straightforward: melt chocolate with warm cream and butter, add a splash of rum and vanilla, chill until firm, then scoop and roll in your favorite toppings.
How To Make Rum Truffles
Step 1: Make the Chocolate Mixture
Chop quality baking chocolate into small pieces with a large, sharp knife and a roomy cutting board. Put the chopped chocolate into a medium bowl and set aside.
Measure 4 tablespoons heavy cream into a microwave-safe bowl or measuring cup and add 1 tablespoon butter. Heat on high for about 30 seconds — the mixture should be very warm but not boiling. Pour the hot cream and butter over the chopped chocolate and let it sit 5 to 7 minutes to soften the chocolate.
Whisk the cream and chocolate together until smooth and glossy. If small lumps remain, microwave for 15 seconds and stir, repeating as needed until fully melted.
Add 1.5 tablespoons rum and 1/4 teaspoon vanilla extract, then mix until combined. The ganache should be thin and shiny. Chill the bowl in the refrigerator for 1.5 to 2 hours, until the mixture firms but stays slightly tacky.
Step 2: Prep the Toppings
While the ganache chills, prepare toppings and small plates. Good options include finely chopped hazelnuts, cacao powder, and toasted coconut flakes. Chop hazelnuts very fine with a food processor or a sharp knife. If using coconut flakes, pulse them briefly in a food processor so they adhere better to the truffles. Place each topping into a shallow dish.
Line a sheet pan with parchment or wax paper and set it aside for the finished truffles.
Step 3: Shape and Finish the Truffles
When the ganache is chilled it should be firm but still slightly tacky to the touch. Use a melon baller or a 1/2 tablespoon measuring spoon to scoop roughly 1-inch portions. Scoop the chocolate from the melon baller with a spoon, then roll gently between your fingers to form a smooth ball.
Roll each truffle in the topping of your choice, pressing gently so the coating adheres, then transfer to the parchment-lined pan to set. Repeat until all the ganache is used.
Storage and Timing
Store truffles in a sealed container in the refrigerator for up to two weeks. Bring them to room temperature for 10–15 minutes before serving for the best texture and flavor.
Will Rum Seize the Chocolate?
Adding small amounts of rum to a chocolate ganache that already contains cream and butter will not cause it to seize. Plain melted chocolate can seize if water is added, but in this recipe the fat and cream protect the chocolate and preserve a smooth texture.
Cooking Tips
- Use good-quality chocolate: Baking chocolate or a high-quality bar gives the best flavor and texture. Avoid chocolate chips if possible.
- Prevent sticky coconut: Add 1 teaspoon powdered sugar to the coconut before pulsing in the food processor to reduce clumping and get a more even coating.
- Adjust the booze level: If you prefer milder truffles, reduce the rum to 1 tablespoon or 1/2 tablespoon.
Recipe Variations
- Try different rums: Hazelnut rum is delicious, but coconut, orange, or spiced rum will change the flavor profile in interesting ways.
- Mix up the toppings: Chopped nuts, cocoa powder, coconut, sprinkles, or sugar crystals all work well.
- Change the chocolate: Use dark, milk, or white chocolate depending on how sweet or intense you want the truffles.
Recipe Card: Chocolate Hazelnut Rum Truffles
Chocolate Hazelnut Rum Truffles
Rich, creamy truffles made with chocolate, cream, butter, and a splash of rum. Ready in about 2 hours 45 minutes (including chilling) and makes about 16 truffles.
Prep Time: 45 minutes | Chilling Time: 2 hours | Total Time: 2 hours 45 minutes
Servings: 16 | Calories: 62 kcal (per truffle)
Equipment
- Large sharp knife
- Cutting board
- Medium bowl
- Microwave-safe measuring cup or bowl
- Whisk
- Small plates or shallow dishes for toppings
- Food processor (optional for nuts or coconut)
- Parchment paper and sheet pan
- Melon baller or measuring spoon
Ingredients
- 4 ounces chocolate (baking or high-quality bar)
- 4 tbsp heavy cream
- 1 tbsp butter
- 1.5 tbsp rum (hazelnut rum suggested)
- 1/4 tsp vanilla extract
- Toppings: 1/4 cup each chopped hazelnuts, cacao powder, and/or coconut flakes
Instructions
- Chop the chocolate finely and place it in a medium bowl.
- Warm the heavy cream and butter together until very warm but not boiling, then pour over the chocolate. Let sit 5–7 minutes.
- Whisk until smooth. If needed, microwave 15-second intervals and stir until fully melted and glossy.
- Stir in the rum and vanilla. Chill the mixture in the refrigerator for 1.5–2 hours, until firm but tacky.
- Prepare toppings: finely chop hazelnuts or process coconut so it will adhere to the truffles. Line a sheet pan with parchment.
- Scoop the chilled ganache into roughly 1-inch balls using a melon baller or 1/2 tablespoon. Roll between your hands to smooth.
- Roll each truffle in a chosen topping, then place on the parchment to set. Repeat until all ganache is used.
- Store in a sealed container in the refrigerator for up to two weeks.
Notes
– For best results use a quality baking chocolate rather than chocolate chips.
– If coconut sticks together, add 1 tsp powdered sugar before processing to help create an even coating.
– Reduce rum to 1 or 1/2 tablespoon if you prefer less boozy truffles.
Nutrition (approximate)
Per truffle: Calories 62 | Carbohydrates 5 g | Protein 1 g | Fat 5 g | Saturated Fat 3 g | Sugar 4 g
Want More Gluten-Free Desserts?
- Healthy Apple Crisp
- Gluten Free Poppyseed Pound Cake
- Crustless Banana Cream Pie Cups
- Gluten Free Blueberry Peach Crisp
- Raspberry Peach Nice Cream
More Chocolate Ideas
- Gluten Free Banana Chocolate Chip Muffins
- White Chocolate Candied Lemon Slices
- Peppermint Bark
- Gluten Free Chocolate Chip Pumpkin Bread
- Cranberry Orange Chocolate Bark
- No-Bake Chocolate Oatmeal Peanut Butter Cookies
If you try these Chocolate Hazelnut Rum Truffles, leave a comment to share how they turned out — variations and tips are always welcome.
