Dark Chocolate Coconut Rum Truffles

24 truffles
2 hr

For a taste of the tropics in every bite, try these boozy Dark Chocolate Coconut Rum Truffles. With a fudgy coconut center and rum aplenty, these no-bake confections are a favorite of partygoers and pirates.



“What about the rum?”


Four questioning words made famous by Captain Jack Sparrow and, I’m guessing, the inventor of rum truffles. I say this because no sober person would ever hand-make truffles, and the epic mess that goes along with them, if an alcoholic payoff didn’t exist.


In this case, the hard liquor light at the end of the tunnel is Malibu Rum, the Caribbean-inspired coconut-flavored spirit that gives these two-bite, chocolaty coconut confections a boozy kick in the truffle balls. My test batch had so much Malibu that the DOT classified them as flammable. And spontaneously combustible. That means I couldn’t legally transport rum truffles without first slapping a Class 4 hazmat sticker on my Jeep.


Besides the hassle of having to stop at all railroad crossings like a gas tanker, the other drawback of over-rumming my recipe was making the mixture too wet to hold its shape. Truffle balls can easily be dipped in dark chocolate, rum-drenched coconut blobs cannot. So, as indulgent as my Malibu-saturated truffle batter tasted, I needed to dial back the booze on the next batch.


Besides, it’s not like I had much of a choice. Between the heavy-handed pour in my initial coconut rum truffle recipe and a hankering for coconut rum punch, the bottle of Malibu was well on its way to empty. That’s how I came up with the 1/4 cup of rum measurement for the second attempt at this recipe.


It wasn’t scientific, it was all I had left.


The new and improved recipe strikes a nice balance of sweet and creamy without tasting like liquored suntan lotion. Also, popping a coconut rum truffle in my mouth no longer comes with a promise of alcohol poisoning. By subtracting a liter of rum (and a little bit of fun), you get a dark chocolate dipped coconut rum truffle that won’t boost you blood alcohol level over the limit.


Disclaimer: It should go without saying, but I’m saying it anyway. If you eat several pounds of coconut rum truffles in one sitting then you will be shitfaced drunk. And in a hyperglycemic coma. If you’re not going to show restraint around these spirited treats then make sure you have money for a hospital stay and/or a bail bondsmen.


With a boozy taste of the tropics in every bite, these no-bake coconut rum truffles will mentally transport you to the Caribbean (or, as we just established, if you eat too many they may transport you to the emergency room). Make a batch to de-stress a work situation, give as a gift or to display on a dessert table. No matter the occasion, you can’t go wrong with this coconut dark chocolate combo.

Dark Chocolate Coconut Rum Truffles

Recipe details

  • 24  truffles
  • Prep time: 30 Minutes Cook time: 1.5 Hours Total time: 2 hr
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Ingredients


  • 1 3/4 cups graham cracker crumbs (approximately 12 full sheets)
  • 1 cup sweetened coconut flakes
  • 1/4 cup coconut rum
  • 1/2 cup unsweetened cocoa powder
  • 14 ounces sweetened condensed milk
  • 10 ounces 72% cacao dark chocolate chopped

Instructions


Pulse graham crackers in a food processor until fine crumbs form.
Place graham cracker crumbs in a large mixing bowl. Stir in sweetened coconut flakes, coconut rum, unsweetened cocoa powder and sweetened condensed milk.
Cover bowl with plastic wrap and freeze for 1 hour.
Remove mixture from the freezer, dust your hands with cocoa powder (to minimize sticking) and roll into tablespoon-sized balls.
Place balls on a parchment lined baking sheet and chill in the freezer for 15 minutes while chocolate is prepped for dipping.
Using the microwave, melt dark chocolate in a heat-safe bowl in 30 second increments. Stir between each increment until smooth and melted. Cool for 5 minutes.
Place a coconut rum truffle on a fork and dip into melted chocolate. Once the truffle is completely covered, gently tap off excess chocolate and place on parchment lined baking sheet. Repeat process with remaining coconut rum truffles.
Place chocolate coated rum truffles in the freezer for 10 minutes or until chocolate has set.
Store in an airtight container in the refrigerator up to 2 weeks or freeze up to 2 months.

Tips

  • In truth, rolling the truffle mixture into balls is a sticky situation. To minimize the fudgy fallout, first start with freezer-cold (but not frozen) batter. After that, wear food prep gloves or coat your hands in cocoa powder to cut down on the stickiness. Finally, don’t over-roll the truffles, the more they’re rolled the meltier they’ll get.
  • This time I used a fork to dip my coconut rum truffles in melted dark chocolate. It works, but it’s quite messy. If you want to save yourself the trouble of cleaning chocolate-coated fork prongs then I suggest a proper dipping tool.
  • Ghirardelli’s 72% Cacao Dark Chocolate is my go-to for dipping these truffles. Good-quality melting wafers would be a permittable substitute, but not chocolate chips.

Whisking Wolf
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