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Makes about 60


14 oz. bittersweet chocolate, coarsely chopped
6 fl. oz. whipping cream
2 tbsp. glucose syrup
2 tbsp. golden rum
1 tbsp. Grand Marnier
1 tbsp. Apricot Brandy
1 oz. Australian crystallized ginger, finely chopped
1/2 oz. crystallized pineapple, finely chopped
sifted icing sugar, to dust


Melt chocolate. Heat cream and glucose in a pan. Boil without stirring. Remove from heat and pour into chocolate.

Divide mixture into 3 bowls. For the first, mix in golden rum and fold in ginger and pineapple. For the second, mix in Grand Marnier and fold in ginger and pineapple. For the third, mix in Apricot Brandy and fold in ginger and pineapple. Cover each bowl with plastic wrap to prevent a skin forming on top of each mixture. Let stand at room temperature overnight.

Put mixtures into piping bags. Pipe out 3/4-inch wide balls of each mixture onto silicon paper-lined cookie sheets. Chill in fridge for 30 minutes.

Take each truffle and roll into perfect balls. Dip in icing sugar and shake off excess. Store in silicon paper-lined airtight containers. Serve cold.