Chocolate and coconut is the ultimate flavour combination, and when you throw a little rum into the mix it can only get better! These chocolate truffles are so rich and creamy, and really simple to make. Here is my recipe for delicious vegan coconut rum truffles.
The star of the show has to be the rum. For this recipe you'll need a white rum, preferably coconut-based for the best flavours. You only need 50ml (a UK double) so there will be plenty left over for a few cocktails on the side! For all my non-drinking friends out there, feel free to substitute the alcohol for an equal amount of coconut-flavoured liquid such as coconut milk or coconut water.
These truffles are so fun to make and can get a little messy because I like to use my hands to mould and coat the truffle balls - but that is all part of the fun! No truffle is complete without the decoration to give them that luxury chocolate shop vibe, so I like to top mine with a little cocoa powder and some decissated coconut to pair with the coconut rum.
Vegan Rum Truffles
Prep time: 10 minutes
Total time: 70 minutes
Servings: 18-20 truffles
125g dairy-free butter
25g icing sugar
1 tbsp cocoa powder
250g dark chocolate
50ml white rum (preferably coconut flavoured)
1 tsp vanilla extract
Pinch of salt
For the coating:
100g dark chocolate
1 tbsp cocoa powder
2 tbsp desiccated coconut
Add the butter, icing sugar, and cocoa powder to a bowl and mix until combined.
Gently melt the chocolate in a bowl over a pan of simmering water (or slowly in a microwave).
Add the melted chocolate to the butter mixture, along with the rum, vanilla extract, and a little salt.
Mix everything together until smooth and well combined, then place into the refrigerator for around 30 minutes for the truffle mixture to firm up.
For the coating, melt the remaining chocolate in a bowl over a pan of simmering water (or slowly in a microwave). Remove the bowl from the heat and allow the chocolate to cool slightly.
Prepare a plate or tray for the chocolate coated truffles to set on, I like to line mine with parchment paper so they are easy to remove once set.
Remove the truffle mixture from the fridge and gently use your hands to mould the mixture into round bite-sized balls, you shold get around 18-20 truffles.
Carefully roll the truffles in the melted chocolate and place them on the prepared plate or tray.
Once all the truffles are coated, sprinkle with cocoa powder and decissated coconut and place back in the refrigerator until fully set.
These chocolates are best stored in the refrigerator, I found a couple melted on my counter in the heat!
For the outer shell you could use vegan white chocolate instead of dark for a double chocolate truffle.
If you do not drink alcohol you can try substitute the rum for a non-alcoholic coconut-flavoured liquid such as coconut milk or coconut water.
Thanks for reading, I hope you enjoy making these delicious rum truffles. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!