Coconut Rum Truffles Coconut Rum Truffles

Coconut Rum Truffles 150 Image by: Coconut Rum Truffles 150 Author: Canadian Living

Just a bite of these truffles sweeps you away to tropical flavours. For simple rum truffles, omit the coating and roll the centres in cocoa powder. Use good-quality chocolate, such as Lindt or Callebaut.

  • Portion size 36 servings
  • Credits : Holiday Best: 2008




Place milk and bittersweet chocolates in heatproof bowl. In saucepan, heat cream with butter until butter melts and bubbles form around edge; pour over chocolate, whisking until smooth. Whisk in rum. Cover and refrigerate until firm, about 3 hours.

Using melon baller or teaspoon, drop by heaping 1 tsp (5 mL) onto 2 waxed paper-lined baking sheets to make 36 pieces. Gently roll each to round off. Refrigerate until hard, about 1 hour. Reroll to smooth edges; refrigerate. (Make-ahead: Refrigerate for up to 24 hours.)

Meanwhile, on baking sheet, toast coconut in 300°F (150°C) oven, stirring often, until golden and fragrant, 6 to 7 minutes. Transfer to shallow dish and let cool.

In heatproof bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate, stirring until smooth.

Using candy dipping fork or 2 forks, dip each truffle centre into chocolate, tapping fork on edge of bowl to remove excess. Roll in coconut.

Return to waxed paper-lined baking sheet. Refrigerate until coating is hardened, about 2 hours. (Make-ahead: Refrigerate between waxed paper in airtight container for up to 2 weeks or freeze for up to 1 month.)

Nutritional facts Per piece: about

  • Sodium 15 mg
  • Protein 1 g
  • Calories 97.0
  • Total fat 8 g
  • Cholesterol 10 mg
  • Total carbohydrate 7 g


  • Iron 6.0
  • Calcium 1.0
  • Vitamin A 3.0
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Baking & Desserts

Coconut Rum Truffles