Rum TrufflesRum TrufflesRum Truffles
These indulgent no-bake chocolate truffles combine the rich flavours of rum, coconut and chocolate for an irresistible sweet treat. The buttery digestive biscuit base creates a delightful texture, while the touch of flakey salt enhances all the flavours. Perfect for gifting, serving with after-dinner coffee, or enjoying as a special treat with a cuppa. These moreish little bites require no special equipment and can be customised with your favourite coatings.
Prep Time
30m
Cook Time
15m
Servings
24 servings
Difficulty
easy
IngredientsIngredientsIngredients
Ingredients
- Digestive biscuits355 g
- Butter100 g
- Sweetened condensed milk395 g (1 tin)
- Dark or spiced rum50 ml
- Cocoa powder40 g
- Desiccated coconut60 g
- Flakey salt (smoked salt works well)1 tsp
For Coating
- Chocolate sprinkles as needed
- Desiccated coconut as needed
These indulgent no-bake chocolate truffles combine the rich flavours of rum, coconut and chocolate for an irresistible sweet treat. The buttery digestive biscuit base creates a delightful texture, while the touch of flakey salt enhances all the flavours. Perfect for gifting, serving with after-dinner coffee, or enjoying as a special treat with a cuppa. These moreish little bites require no special equipment and can be customised with your favourite coatings.
InstructionsInstructionsInstructions
Begin by crushing the digestive biscuits until they form very fine crumbs. You can place them in a strong plastic bag and crush with a rolling pin, or for a finer texture, blitz them in a food processor until they resemble sand. Set aside.
In a medium saucepan over low heat, gently melt the butter and sweetened condensed milk together, stirring frequently to prevent the mixture from catching on the bottom. Once completely smooth, remove from heat.
Add the dark or spiced rum to the warm mixture and stir well to incorporate. The warmth will help the alcohol blend evenly throughout the mixture.
Sift in the cocoa powder to avoid lumps, then add the desiccated coconut and flakey salt. Stir until all ingredients are thoroughly combined.
Fold in the crushed digestive biscuits, ensuring they are evenly distributed throughout the mixture. The texture should be thick and slightly sticky but firm enough to hold its shape when rolled. If the mixture seems too soft, refrigerate for 15-20 minutes until it firms up slightly.
Line a baking tray with parchment paper. With clean hands or food-safe gloves (which makes the rolling much cleaner and easier), take approximately one tablespoon of mixture and roll between your palms to form a smooth ball.
Place your chosen coatings—chocolate sprinkles and desiccated coconut—in separate shallow dishes. Roll each truffle immediately in your preferred coating while still slightly tacky, ensuring they are completely covered.
Arrange the coated truffles on the lined tray, leaving a little space between each one. Refrigerate for at least 2 hours, or ideally overnight, to allow them to set completely.
Once chilled and firm, you may wish to give them a second quick roll in their coatings to ensure even coverage and a fresh appearance. Transfer to an airtight container, separating layers with baking parchment if needed.
Store in the refrigerator for up to 2 weeks. For the best flavour and texture, allow the truffles to sit at room temperature for about 10 minutes before serving.
Prep Time
30m
Cook Time
15m
Servings
24 servings
Difficulty
easy
IngredientsIngredientsIngredients
Ingredients
- Digestive biscuits355 g
- Butter100 g
- Sweetened condensed milk395 g (1 tin)
- Dark or spiced rum50 ml
- Cocoa powder40 g
- Desiccated coconut60 g
- Flakey salt (smoked salt works well)1 tsp
For Coating
- Chocolate sprinkles as needed
- Desiccated coconut as needed
InstructionsInstructionsInstructions
Begin by crushing the digestive biscuits until they form very fine crumbs. You can place them in a strong plastic bag and crush with a rolling pin, or for a finer texture, blitz them in a food processor until they resemble sand. Set aside.
In a medium saucepan over low heat, gently melt the butter and sweetened condensed milk together, stirring frequently to prevent the mixture from catching on the bottom. Once completely smooth, remove from heat.
Add the dark or spiced rum to the warm mixture and stir well to incorporate. The warmth will help the alcohol blend evenly throughout the mixture.
Sift in the cocoa powder to avoid lumps, then add the desiccated coconut and flakey salt. Stir until all ingredients are thoroughly combined.
Fold in the crushed digestive biscuits, ensuring they are evenly distributed throughout the mixture. The texture should be thick and slightly sticky but firm enough to hold its shape when rolled. If the mixture seems too soft, refrigerate for 15-20 minutes until it firms up slightly.
Line a baking tray with parchment paper. With clean hands or food-safe gloves (which makes the rolling much cleaner and easier), take approximately one tablespoon of mixture and roll between your palms to form a smooth ball.
Place your chosen coatings—chocolate sprinkles and desiccated coconut—in separate shallow dishes. Roll each truffle immediately in your preferred coating while still slightly tacky, ensuring they are completely covered.
Arrange the coated truffles on the lined tray, leaving a little space between each one. Refrigerate for at least 2 hours, or ideally overnight, to allow them to set completely.
Once chilled and firm, you may wish to give them a second quick roll in their coatings to ensure even coverage and a fresh appearance. Transfer to an airtight container, separating layers with baking parchment if needed.
Store in the refrigerator for up to 2 weeks. For the best flavour and texture, allow the truffles to sit at room temperature for about 10 minutes before serving.